Bistro Chicken With Peppers |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day. Ingredients:
1 medium red bell pepper |
1 medium yellow bell pepper |
1/4 teaspoon salt |
2 cloves garlic, coarsely chopped |
2 (6 ounce) boneless skinless chicken breast halves |
3/4 teaspoon vegetable oil |
3 tablespoons finely diced sweet onions |
1 cup reduced-sodium fat-free chicken broth |
1 1/4 teaspoons curry powder |
1/4 teaspoon dried tarragon |
1/4 teaspoon fennel seed, coarsely crushed |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Alternately, you can blacken the skins on a gas range.
6. Place the peppers in a paper or zip-top plastic bag; seal.
7. Let stand 20 minutes.
8. Peel and cut into strips; set aside.
9. Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
10. Rub garlic mixture over chicken.
11. Heat oil in a large nonstick skillet over medium-high heat.
12. Add chicken; cook 5 minutes or until golden, turning once.
13. Add onions; cook 1 minute, stirring frequently.
14. Add broth, curry, tarragon, and crushed fennel.
15. Cover, reduce heat, and simmer 8 minutes.
16. Add peppers; cook 5 minutes or until chicken is done.
17. Serve with rice or potatoes.
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