Bistro Chicken With Peppers

Bistro Chicken With Peppers
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Ingredients:
1 medium red bell peppers
1 medium yellow bell peppers
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 seeds, coarsely crushed

Directions:
Preheat broiler.
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.
Alternately, you can blacken the skins on a gas range.
Place the peppers in a paper or zip-top plastic bag; seal.
Let stand 20 minutes.
Peel and cut into strips; set aside.
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 onions; cook 1 minute, stirring frequently.
Add broth, curry, tarragon, and crushed fennel.
Cover, reduce heat, and simmer 8 minutes.
Add peppers; cook 5 minutes or until chicken is done.
Serve with rice or potatoes.

Servings: 2

Time preparation: 15 min.

Time total: 70 min.

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5 (1193 votes)

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