Chicken Breast & 3-color Paprika with Vinegar [Serves 4] 4 slices (900g) chicken breast Salt to taste Pepper to taste 2 (113g) King Oyster Mushroom 4 pieces(13g) garlic 3 (360g) paprika (red, yellow, orange) 2 tablespoons salad oil 1/2 cup white wine vinegar 4 (800g) tomato 1 (6g) chicken consommé Salt Selphy (herb) to garnish 1. Season chicken breast with salt and pepper. 2. Parboil tomato slightly and peel and seed. Cut into serving size. 3. Seed paprika and cut into 4 pieces. Cut king oyster mushroom in half and cut into thick strips. Cut garlic in half. 4. Heat salad oil in a frying pan. Add chicken breast and cook until slightly browned. Turn once, lower the heat and add garlic and paprika. Cover and cook until garlic begins to take on color. 5. Add white wine vinegar to the frying pan. Cook over low heat until soup reduces to half its quantity. Add chicken consommé. Cover and cook. 6. chicken breast into bite-serving size. Mash garlic with the edge of a knife. 7. Spread sauce over serving dish, place paprika, king oyster mushroom and chicken breast. Garnish with selphy. Name Amount (g) Calories (Kcal) Protein (g) Fat (g) Carboh ydrate (g) chicken breast 900 2196.0 175.5 154.8 0.0 salt 2 0.0 0.0 0.0 0.0 king oyster mushroom 113 27.1 4.1 0.6 8.4 garlic 13 17.4 0.8 0.2 3.4 paprika(yellow) 360 97.2 2.9 0.7 23.8 salad oil 24 221.0 0.0 24.0 0.0 white wine vinegar 100 22.0 0.1 0.0 1.2 tomato 800 152.0 5.6 0.8 37.6 chicken consomme 6 14.7 0.4 0.3 2.5 salt 2 0.0 0.0 0.0 0.0 Total 2320 2747.5 189.4 181.3 76.8