Chicken fillet with lemon and basil in paprika sauce

Preheat the oven grill. Cut the peppers in length and place them on the baking sheet with the cut surface. Brush them with a teaspoon of 1 tablespoon of oil and roast them in the middle of the oven for about 10 minutes until the skin is dark brown.

Remove the peppers from the oven and place them in a covered bowl to cool. Then peel off the brown skin and cut the flesh into pieces.

Heat 2 tablespoons of oil and fry the shallot for about 4 minutes. Add the garlic and fruit for another minute.

Add the peppers and wine and simmer for about 10 minutes at a low setting. Season with salt and pepper. Puree the sauce and keep warm.

Beat the chicken breasts a little flatter and sprinkle them around with salt and pepper. Heat the rest of the oil and fry the chicken breasts around brown.

Extinguish with lemon juice and honey and leave to cook for a few minutes at medium height. Roll the chicken breasts through the gravy until they become syrupy and stick to the chicken.

Cut the chicken fillets into thick slices and serve with the pepper sauce. Sprinkle with basil leaves.

Delicious with couscous, to which turmeric is added.