Ingredients
-
1
-
1
-
1/4
-
2
-
2
-
3/4
-
3
-
1
-
1 1/4
-
1/4
-
1/4
-
-
-
-
Directions
Bistro Chicken With Peppers, 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 , I made this tonight for my husband and I The recipe is great! We made it together which is great because I just had a baby and still trying to get my life in some what of a decent order I didn’t have curry or tarragon, so used cumin and marjoram It taste awesone! My husband is having a ball eating it! I think it will be a regular in our house , 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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Steps
|
1
Done
|
Preheat Broiler. |
|
2
Done
|
Cut Bell Peppers in Half Lengthwise, and Discard Seeds and Membranes. |
|
3
Done
|
Place Pepper Halves, Skin Sides Up, on a Foil-Lined Baking Sheet; Flatten With Hand. |
|
4
Done
|
Broil 15 Minutes or Until Blackened. |
|
5
Done
|
Alternately, You Can Blacken the Skins on a Gas Range. |
|
6
Done
|
Place the Peppers in a Paper or Zip-Top Plastic Bag; Seal. |
|
7
Done
|
Let Stand 20 Minutes. |
|
8
Done
|
Peel and Cut Into Strips; Set Aside. |
|
9
Done
|
Combine Salt and Garlic on a Cutting Board; Chop Until Mixture Becomes a Coarse Paste. |
|
10
Done
|
Rub Garlic Mixture Over Chicken. |
|
11
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
12
Done
|
Add Chicken; Cook 5 Minutes or Until Golden, Turning Once. |
|
13
Done
|
Add Onions; Cook 1 Minute, Stirring Frequently. |
|
14
Done
|
Add Broth, Curry, Tarragon, and Crushed Fennel. |
|
15
Done
|
Cover, Reduce Heat, and Simmer 8 Minutes. |
