A very simple recipe for chicken with rice and fried peppers shishito. Chicken breasts are fried in a pan and served with a side dish. Shishito are also fried whole in olive oil. These Japanese peppers have a mild flavor, but they are not without surprise: about one pod out of a dozen comes across very sharp, and you won’t recognize him until you try. Serve vegetables with chicken and rice, sprinkled with amazing lemon sauce, which fill the whole dish with a whole gamut of flavors. The sauce is cooked based lemon juice, dry white wine and chicken stock and thicken butter. Thanks to this sauce, your simple fried Chicken breast gains a refined taste. Nutritional value of one servings: (total 4) Calories 520, total fat 19 g, saturated fat 5 g., proteins 44 g., carbohydrates 39 g., fiber 1 g., cholesterol 115 мг., натрий 280 мг., сахар 1 г. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 chicken fillets (a total of approximately 0.7 kg.)
- 3 tbsp. l extra virgin olive oil
- 200 gr. shishito peppers (about 24 pcs.)
- 2 cloves of garlic, crushed
- 2 lemons (1 sliced, 1 squeezed)
- 0.5 tbsp. dry white wine
- 1 and 1/4 Art. lightly salted chicken stock
- 2 tbsp. l (30 gr.) Unsalted butter, chopped in small pieces
- 1/4 Art. coarsely chopped fresh parsley
- 2.5 tbsp. boiled basmati rice
Recipes with similar ingredients: chicken breasts, chili peppers, lemon juice, white wine, basmati rice
Recipe preparation:
- Preheat the oven to 95 ° C. In a large frying pan on moderately over high heat, heat 1 tbsp. l olive oil. Sprinkle chicken salt and black pepper. Fry breasts in batches until readiness and golden crust, about 3 minutes each side. Place on a baking sheet with sides; keep the chicken in warmer in the oven.
- Wipe the pan and over high heat, heat the remaining 2 tbsp. l olive oil. Add the peppers shishito and fry, stirring, until they are fried in places, 3 minutes. Put a slotted spoon on a plate.
- Add lemon slices and garlic to the pan and fry, stirring occasionally, but without turning the lemons until they are start to brown, 2 minutes. Turn lemons over and fry until softness and golden color, about 1 minute. Sprinkle with 0.5 tsp. salt and a little ground black pepper.
- Reduce the heat to medium; add lemon juice and wine and cook until the liquid is half evaporated, 3 minutes. Pour in broth, cook until slightly evaporated, 5-6 minutes. Take off fire, stir in the butter to thicken the sauce. Add parsley, salt and pepper to taste. Serve the chicken with shishita and rice; pour the sauce.
