Ingredients for Bistro Chicken With Peppers
- Red Bell Pepper
- Yellow Bell Pepper
- 1 teaspoon salt
- 2 cloves garlic, minced
- Boneless Skinless Chicken Breast Halves
- Vegetable Oil
- Sweet Onions
- Reduced Sodium Fat Free Chicken Broth
- Curry Powder
- Dried Tarragon
- Fennel Seed
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How to Make Bistro Chicken With Peppers
- Preheat your broiler.
- Cut bell peppers in half lengthwise, remove seeds and membranes.
- Place pepper halves, skin-side up, on a foil-lined baking sheet. Flatten slightly with your hand.
- Broil for 15 minutes, or until pepper skins are blackened. (Alternatively, blacken the skins directly over a gas flame.)
- Place the peppers in a paper bag or zip-top plastic bag. Seal tightly and let stand for 20 minutes.
- Peel and cut the peppers into strips. Set aside.
- In a small bowl, combine 1 teaspoon salt and 2 minced garlic cloves. Mash into a coarse paste.
- Rub the garlic mixture all over the chicken breasts.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add chicken breasts and cook for 5 minutes per side, or until golden brown and cooked through.
- Add the thinly sliced onion and cook for 1 minute, stirring frequently.
- Pour in 1/2 cup chicken broth, 1 teaspoon curry powder, 1 teaspoon dried tarragon, and 1/4 teaspoon crushed fennel seeds.
- Cover the skillet, reduce heat to low, and simmer for 8 minutes.
- Add the prepared pepper strips and cook for another 5 minutes, or until the chicken is cooked through and the peppers are tender.
- Serve immediately over rice or potatoes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
4g
Carbs
4g
