Breast of Chicken with Yellow Bell-Pepper Sauce
Try this Breast of Chicken with Yellow Bell-Pepper Sauce recipe, or contribute your own. "Bell pepper" and "Chicken" are two of the tags cooks chose for Breast of Chicken with Yellow Bell-Pepper Sauce.
Yield: 4 Ready in 1 hours
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|1/4 tsGround turmeric|
|1/4 tsred pepper flakes (cayenne); (for mild) to 1/2 teaspoon (for hot)|
|4 Skinned and boned chicken breast; halves (about 5 Ounces each)|
|4 3-inch long sprigsFresh tarragon; or 1/4 Crumbled|
|2 lgYellow bell peppers|
|1 tbVegetable oil|
|1/2 tscumin seed and yellow; Each|
Breast of Chicken with Yellow Bell-Pepper Sauce Preparation
1. Halve, core and seed bell peppers, then chop coarsely. 2. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and mustard seeds, ground red pepper and 1/8 teaspoon of the salt. Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers. Cook 5 to 6 minutes, stirring often, until tender. 3. Scrape mixture into blender or food processor. Process to a purAe. 4. Sprinkle chicken with remaining 1/8 teaspoon salt and the turmeric. Put tarragon into skillet used for peppers. Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center. 5. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 17:56:34 -0400 From: CookieTstr@aol.com Recipe By :Womans Day
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