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Name: Breast of Chicken in Sweet Pepper Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; bell pepper, cored; 1/8 ts Freshly ground sea salt; ; chopped; 2 tb Fresh coriander; 4 Baked sweet potatoes;; ; de-alcoholised white wine; 1 lb Broccoli florets; steamed; 3 Cloves garlic; bashed,; 1 Red; yellow and green; 1/4 ts Light olive oil with a dash; 4 oz Mushrooms; thinly sliced; 1/4 c Strained yoghurt; 1 c De-alcoholised white wine; 1 tb Cornstarch mixed with 2tbsp; ; fine; ; seeded and diced; ; cardamom; 1 bn Green onions; trimmed and; ; sesame oil; 4 6 oz chicken breast halves;; ; fine; 1/4 ts Black Pepper freshly ground

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INGREDIENTS

; bell pepper, cored
1/8 ts Freshly ground sea salt
; chopped
2 tb Fresh coriander
4 Baked sweet potatoes;
; de-alcoholised white wine
1 lb Broccoli florets; steamed
3 Cloves garlic; bashed,
1 Red; yellow and green
1/4 ts Light olive oil with a dash
4 oz Mushrooms; thinly sliced
1/4 c Strained yoghurt
1 c De-alcoholised white wine
1 tb Cornstarch mixed with 2tbsp
; fine
; seeded and diced
; cardamom
1 bn Green onions; trimmed and
; sesame oil
4 6 oz chicken breast halves;
; fine
1/4 ts Black Pepper ; freshly ground

INSTRUCTIONS

Heat the oil in a medium skillet on medium heat and fry the chicken for 2 minutes on each side. Remove from the pan, strip off and discard the skin, and set aside. In the same skillet, fry the onions, garlic and diced bell peppers for 1 minute. Return the chicken breasts to the pan, sprinkle with the pepper and salt, cover, and cook for 5 minutes. Transfer the chicken and vegetables to a warm plate. Deglaze the skillet with the wine. Stir in the mushrooms and coriander and boil for 1 minute. Remove from the heat, stir in the cornstarch slurry, return to the heat, and bring to the boil for 30 seconds to thicken and clear. Remove from the heat and lightly but thoroughly stir in the strained yoghurt. Return to a very low heat, add the reserved chicken and vegetables, and heat through. Divide the sauced chicken and vegetables on plates with sweet potato and broccoli on the side.

NOTES

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Breast of Chicken in Sweet Pepper Sauce

; bell pepper, cored
1/8 ts Freshly ground sea salt
 ; chopped
2 tb Fresh coriander
4 Baked sweet potatoes;
 ; de-alcoholised white wine
1 lb Broccoli florets; steamed
3 Cloves garlic; bashed,
1 Red; yellow and green
1/4 ts Light olive oil with a dash
4 oz Mushrooms; thinly sliced
1/4 c Strained yoghurt
1 c De-alcoholised white wine
1 tb Cornstarch mixed with 2tbsp
 ; fine
 ; seeded and diced
 ; cardamom
1 bn Green onions; trimmed and
 ; sesame oil
4 6 oz chicken breast halves;
 ; fine
1/4 ts Black Pepper freshly ground

Heat the oil in a medium skillet on medium heat and fry the chicken  for 2 minutes on each side. Remove from the pan, strip off and  discard the skin, and set aside.    In the same skillet, fry the onions, garlic and diced bell peppers  for 1 minute. Return the chicken breasts to the pan, sprinkle with  the pepper and salt, cover, and cook for 5 minutes. Transfer the  chicken and vegetables to a warm plate.    Deglaze the skillet with the wine. Stir in the mushrooms and  coriander and boil for 1 minute. Remove from the heat, stir in the  cornstarch slurry, return to the heat, and bring to the boil for 30  seconds to thicken and clear.    Remove from the heat and lightly but thoroughly stir in the strained  yoghurt. Return to a very low heat, add the reserved chicken and  vegetables, and heat through. Divide the sauced chicken and  vegetables on plates with sweet potato and broccoli on the side.

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Nutrition

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Serving Size: 1 Serving (570g)
Recipe Makes: 1 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 17mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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