Ingredients
4 pieces of skinless chicken breast meat
4 tablespoons of butter
4 small red peppers
Eight baby pumpkins and carrots
FOR BUTTERFLY SAUCE:
A small bunch of basil
Half a glass of pistachio
1 tea glass of olive oil
3/4 cup grated knitted cheese
3-4 sprigs of parsley
3 cloves of garlic, salt, pepper
Method
Cut the red peppers in half and remove the seeds. Put the olive oil in the pan and fry the baby pumpkin, carrot and red pepper. In the same pan, fry the chicken attachments in duplex. For the basil sauce, put all the ingredients in the food processor and pull it until the mixture is smooth. Take the chicken meat you cook from the pan and add the basil sauce to the oil in the pan and let it warm. Pour the sauce over the chicken meat and serve with the vegetables.
