Fried chicken fillet in a pan with onions

4 servings
40 min

How to fry chicken fillet in a pan with onions? Prepare all the products that are listed in the recipe. Tomatoes can be taken regular or cherry. Use bell peppers if possible in different colors, so the ready-made dish will look more colorful and brighter.

Rinse the chicken breasts and dry with paper napkins. Cut each breast in half along in such a way that the fillet becomes thinner (as in the photo). Lightly salt each piece.

Cut the bell peppers into two parts, remove the core with the seeds. Clean the bulbs from husks. Wash and dry all vegetables to get rid of excess water.

Cut the onion into thin half rings or rings. Grind bell peppers with feathers or the same half rings.

Heat the vegetable oil well in a thick-bottomed frying pan. Send chicken breasts to fry. Cook until appetising golden crust on one side, then turn the breasts over and fry until rosy on the other side. It took me about 7 minutes on each side.

Put the fillet in a separate container, and send the onion and bell pepper to the pan where the chicken was fried. Salt lightly. Fry everything together, stirring periodically, until the vegetables are soft.

At this time, cut the tomatoes into wedges. If you have cherries, then they can be left intact or cut in half.

When the vegetables in the pan are ready, put chicken breasts on top of them. Add tomatoes to the meat. Sprinkle ground peppers and favorite dry herbs on top such as: basil, oregano, Provence herbs, etc. I added garlic powder this time. Cover the pan with a lid and leave the chicken to languish on a low heat for about 10 minutes. After a minute or two, open the lid and check for enough liquid from the tomatoes in the pan.

If there is little juice and the vegetables burn, then add very little water (literally 4-5 tbsp). At the end of cooking, spoon over each piece of chicken with the resulting vegetable sauce. Sprinkle with fresh greens and rings of red onion (optional).

Done! Very tasty when hot.