Bistro Chicken and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The garlic rub enhances the browning and adds flavor. Ingredients:
1 medium red bell pepper |
1 medium yellow bell pepper |
1/4 teaspoon salt |
1 garlic clove, coarsely chopped |
2 (6-ounce) skinless, boneless chicken breast halves |
3/4 teaspoon vegetable oil |
2 tablespoons finely chopped shallots |
1/2 cup fat-free, less-sodium chicken broth |
1 teaspoon curry powder |
1/8 teaspoon dried thyme |
1/8 teaspoon fennel seeds |
2 cups prepared packaged mashed potatoes (such as simply potatoes) |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.
3. Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until golden, turning once. Add shallots; cook 1 minute, stirring frequently. Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes. Add peppers; cook 2 minutes or until chicken is done.
4. Warm the mashed potatoes according to package directions. Serve potatoes with chicken and pepper mixture.
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