Chicken with stewed pepper

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Ingredients

• 2 red bell peppers;
• 1 red onion;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon of sugar;
• 3 tablespoons red wine vinegar;
• ½ a bunch of basil;
• 2 chicken fillets;
• 2 cloves garlic;
• several branches of thyme;
• 2 tablespoons butter.
  
  

Preparation

Cut the peppers and onions into thin strips. Put them in a frying pan with pre-heated olive oil, add salt, pepper and sugar. Toast, stirring occasionally, on high heat for 4-5 minutes, until the vegetables soften. Then pour in the vinegar, cook for a minute, lower the heat and fry for a couple of minutes. Add chopped basil leaves to vegetables, mix well and place on a plate.

On the fat, make vertical incisions: so the meat will not curl when frying. Rub the chicken with salt and pepper. Heat the olive oil in a frying pan and place the meat, squashed garlic cloves and thyme.

To make the meat juicier, add butter to the frying pan. Fry the chicken for 3-4 minutes on each side, pouring the juice from the frying pan. Lay out the meat and leave for 10 minutes. Put the fried vegetables on the serving dish and cover the top with chicken.

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