bell peppers, of colors (red, green, yellow) in strips
250 milliliters cow's milk
parsley , finely chopped
pepper, necessary amount
Preparation
1h
0 mins
Medium
Place the fillets in a bowl and add mustard, salt, and pepper; mix well and coat them in flour previously seasoned with salt and additional pepper; set aside.
In a frying pan, pour in the oil and when it is nice and hot, place each flattened fillet and brown it, turning only until it gets color; when they are sealed and golden, remove the fillets from the heat and set aside.
In the same pan where the chicken was sealed, add a little more fat (oil) and sauté the onion along with the bell peppers until they release an aroma that will awaken your senses; when the onion is translucent, make a bed at the bottom of the pan and arrange each fillet neatly, lower the heat, and pour the cream, nuts, and parsley over the fillets, cover, and let cook for 15 minutes, occasionally mixing to prevent sticking.
After this time, check if the sauce has a thick texture, turn off the heat, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?