Sweet Pepper Chicken
2 (6 oz.) Boneless, Skinless Chicken Breasts
3 TBSP Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1 TBSP Butter
1/3 Cup Chicken Broth
1/3 Cup White Cooking Wine, or additional Chicken Broth
1/4 Cup Yellow Pepper, chopped
1/4 Cup Tomatoes, diced
1 TBSP Cilantro, minced
Flatten chicken breasts to 1/4 inch thickness. In a large ziplock bag, combine the flour, salt, and pepper; add chicken and coat thoroughly (our chicken was sliced in long thin stripes. I liked it this way). In a large skillet, brown chicken breasts in butter on both sides. Stir in the broth, wine, and chicken broth. Add yellow pepper & bring to a boil. Cook for 5 minutes or until liquid is reduced and thickened. Stir in tomatoes and cilantro & heat through. Serve over noodles, or plain.
**As a side note, I think I would probably double the sauce if it were to be served over noodles again.
Looks delicios. One that Mary will probably even love.
ReplyDeleteThis looks similar the southwest pasta at Red Robin I got 2 weeks ago. It was delicious and I wanted to try to make it. I'll have to try this soon!
ReplyDeleteI used this recipe as a base for "2nd dinner" tonight. I started cooking at 11:15 so I just had to use what I had on hand. I also just made the sauce without the chicken to serve with cavatappi pasta. I doubled the sauce ingredients, used red instead of yellow bell pepper (I used a little more than double because I didn't make chicken). I also used canned diced tomatoes in olive oil and garlic (undrained) instead of freshly diced tomatoes. I topped it off with fresh ground pepper and some freshly grated ramano and parmesan cheese. It was good but the sauce was very runny even though I let it reduce quite a bit. I'm not sure if this is because I didn't have the flour from the chicken or if that was the way the sauce was when Greg made it...
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