Chicken in tomato juice

Directions

1. Heat a large pan over high heat. Add 250 ml of olive oil. ⏱ ≈ 7 min
2. Peel, wash, and cut the apples into strips. ≈ 8 min
3. Rinse the potatoes again with a colander and season them with salt. ≈ 2 min
4. Fry the apples in hot oil until they are cooked through, but not browned. ⏱ ≈ 8 min
5. Remove the apples from the pan and let them drain on a plate lined with paper towels to absorb any remaining oil. ⏱ ≈ 7 min
6. Heat a medium-sized pan over medium heat with 2 tablespoons of olive oil. ⏱ ≈ 7 min
7. Peel, wash, and chop the onion. Add it to the pan. ⏱ ≈ 7 min
8. Dice the bell pepper into small cubes and add it to the pan. ⏱ ≈ 7 min
9. Chop the garlic and add it to the pan as well. ⏱ ≈ 7 min
10. Cut the chicken fillets into thin strips and season them with white pepper and salt. ≈ 8 min
11. Once the onion is translucent, pour in 1/2 cup of white wine and mix with the chicken pieces. Increase the heat to reduce the wine. ⏱ ≈ 10 min
12. Once the wine has reduced, add the crushed tomatoes and stir. Reduce the heat to medium and add the diced apples. Stir occasionally and cook for 2 to 3 minutes. ⏱ 3 min
13. To serve, place two lettuce leaves on each plate, with one leaf placed upside down to create a space, and then add the chicken with the tomato sauce. ≈ 2 min