Ingredients & Substitutes

Instructions

1. 1

   Melt 1 tablespoon of butter and 1 tablespoon of rapeseed oil in a large skillet over medium-high heat.

2. 2

   Add 500 grams of chicken breast strips to the hot skillet and cook until browned on all sides, about 5-7 minutes.

3. 3

   Remove the chicken from the skillet and set aside, then add the 2 medium sliced plantains to the same skillet, stirring occasionally until golden brown and tender, about 6-8 minutes.

4. 4

   Add 1 large thinly sliced red onion and 1 medium thinly sliced yellow bell pepper to the skillet with the plantains, cooking for 5 minutes until vegetables are softened.

5. 5

   Return the chicken to the skillet, then stir in 1 teaspoon of crushed juniper berries, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 2 minutes to combine flavors.

6. 6

   Pour in 0.25 cup of chicken broth and 0.25 cup of heavy cream, bring to a gentle simmer, and cook for 2-3 minutes until the sauce slightly thickens.

7. 7

   Remove the skillet from the heat and stir in 0.25 cup of chopped fresh dill just before serving.