Chicken with Red Pepper

Chicken with Red Pepper
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 tsp.
    (10 mL)

    hot mustard

  • 1 lb
    (450 g)

    boneless chicken breasts, skin removed

  • 2 tsp.
    (10 mL)


  • 1 tsp.
    (5 mL)

    lemon juice

  • 1/2 cup
    (125 mL)

    diced red pepper


Spread mustard over the chicken breast.

In a frying pan, heat oil.

Brown chicken on both sides.

Add lemon juice and cook gently.

At the end of cooking, add pepper, reheat and serve.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007