Try this Breast of Chicken with Yellow Bell-Pepper Sauce recipe, or contribute your own.Suggest a better description
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 68.4mg||21 %|
|Sodium 79.2mg||3 %|
|Potassium 511.5mg||13 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.3g|
|Protein 28.3g||40 %|
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.
Calories per serving: 178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.