Bistro Chicken With Peppers Recipe #104265
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.
1¼ hours | 15 min prep
SERVES 2
- 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
- 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.
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5 stars