Cut chicken breast in half horizontally. Lightly pound and then sprinkle with salt and black pepper. Heat the pan, pour oil, and put chicken breasts in the oil. Cook on both sides, add butter before finishing cooking.
Remove the prepared chicken breasts on a separate plate and cool completely.
Meanwhile, peel the carrot and grate it on a medium grater. Cut the bell pepper into thin, long pieces.
To the pan in which you cooked the chicken breasts, add 1 tbsp oil, carrots, and bell pepper. cook for 3-4 minutes. Then take it in a separate bowl and let it cool.
To prepare the sauce, in a bowl mix sour cream, Dijon mustard, lemon juice, olive oil, minced garlic, sugar, salt, black pepper, and red pepper flakes.
Cut the chicken breast into the desired sizes, add the cooled cooked vegetables, finely chopped dill, and green onions, pour the sauce, and mix well.Refrigerate for several hours.Bon Appetit!
