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Chicken Fillet with Aglio Olio & Pepperoncino& yoghurt

Preparation Time: 5 minutes
Cooking Time: 15 minutes
For 2 people


• 2 chicken breasts fillets, cut into small pieces
• 2 tablespoons Extra Virgin Olive Oil
• 100ml white wine
• 400 gr. Greek yoghurt
• 1 teaspoon of ROYAL MEDITERRANEAN®Aglio Olio & Pepperoncino
• Salt
• Freshly ground black pepper


Cut each chicken breast into small pieces and season with salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large pot. Add the chicken and sauté for some minutes until golden brown and done. Add some white wine and after it evaporates, add the Aglio Olio & Pepperoncinomix and let it simmer. Add the Greek yoghurt, let it simmer and thicken for some minutes. Enjoy!
[Perfect in combination with basmati rice]

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