Breast of Chicken with Yellow Bell-Pepper Sauce

Ready in 1h

Try this Breast of Chicken with Yellow Bell-Pepper Sauce recipe, or contribute your own.


1/4 ts red pepper flakes (cayenne); (for mild) to 1/2 teaspoon (for hot)
1/4 ts Salt
1/4 ts Ground turmeric
4 Skinned and boned chicken breast; halves (about 5 Ounces each)
4 3-inch long sprigs Fresh tarragon; or 1/4 Crumbled
2 lg Yellow bell peppers
1 tb Vegetable oil
Mustard seed
1/2 ts cumin seed and yellow; Each

Original recipe makes 4



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: Recipe By :Womans Day

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