Chicken breast with bell peppers

To make the chicken breast with bell peppers, start by peeling the shallot and chopping it finely 1. Wash the red and yellow peppers, slice them in half 2, then remove the stalk 3 and inner seeds.

Slice the peppers into strips 4 and set aside. Heat the olive oil in a large pan and pour in the chopped shallot 5. Sauté for 1 minute, then add a ladleful of hot water (or vegetable stock) 6 and simmer for a further 3 minutes over low heat.

Once the shallot has softened 7, add the peeled baby plum tomatoes 8 and bell pepper slices 9,

season with salt and pepper to taste 10, cover with a lid 11, and cook over medium heat for 25 minutes. Meanwhile, melt the butter in a pan over very low heat 12, and

flour the chicken breast slices 13. Once the butter begins to sizzle, lay the slices to brown 14 on each side for a few minutes over medium heat, then deglaze with white wine 15 and allow to evaporate.

Cook for a few minutes, just long enough to brown the meat 16. Once the bell pepper and tomato sauce is ready 17, add the browned chicken breasts 18.

Cover with a lid 19, and cook for another 5 minutes over medium heat before removing the lid and continuing to cook for a further 5 minutes over low heat to thicken the sauce a little. Your chicken breast with bell peppers is ready 20 to be served hot 21!