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Nutrition Facts
Serving Size 1 (335g) Recipe makes 2 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth
Calories 256
Calories from Fat 39		(15%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.1g
Cholesterol 98mg		32%
Sodium 406mg		16%
Potassium 800mg		22%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 2.8g	11%
	Sugars 3.2g
Protein 41.3g		82%
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Bistro Chicken With Peppers

Recipe #104265 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Nov 17, 2004

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.

SERVES 2 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef Barry

On Jul 30, 2009

Very flavorful chicken. One change I would recommend: don't simmer the bell pepper - between the broiling & simmering of the peppers, they come out lifeless. Otherwise, very good recipe. Thanks!

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From: Ernest Ern

On Jun 13, 2005

I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.

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From: FlemishMinx

On Dec 29, 2004

We thought this was delicious! Other than using shallots instead of onion (they are sweeter, and it is easier to get just 3 TBS), I followed the recipe exactly. The spice combination makes for a flavorful sauce-I served this over rice which worked in not losing any of it. I respectfully disagree with ladypit, I thought this was very easy and quick to put together. Thanks for posting !

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From: PaulaG

On Sep 5, 2005

This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.

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