Bistro Chicken With Peppers

Name: Bistro Chicken With Peppers
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 serving(s)
Ingredients: 1 medium red bell pepper; 1 medium yellow bell pepper; 1/4 teaspoon salt; 2 cloves garlic, coarsely chopped; 2 (6 ounce) boneless skinless chicken breast halves; 3/4 teaspoon vegetable oil; 3 tablespoons finely diced sweet onions; 1 cup reduced-sodium fat-free chicken broth; 1 1/4 teaspoons curry powder; 1/4 teaspoon dried tarragon; 1/4 teaspoon fennel seed, coarsely crushed

Submitted by justcallmetoni

"This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day."

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photo by PaulaG

Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 2

ingredients

1 medium red bell pepper
1 medium yellow bell pepper
¹⁄₄ teaspoon salt
2 cloves garlic, coarsely chopped
2 (6 ounce) boneless skinless chicken breast halves
³⁄₄ teaspoon vegetable oil
3 tablespoons finely diced sweet onions
1 cup reduced-sodium fat-free chicken broth
1 ¹⁄₄ teaspoons curry powder
¹⁄₄ teaspoon dried tarragon
¹⁄₄ teaspoon fennel seed, coarsely crushed

directions

Preheat broiler.
Cut bell peppers in half lengthwise, and discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil 15 minutes or until blackened.
Alternately, you can blacken the skins on a gas range.
Place the peppers in a paper or zip-top plastic bag; seal.
Let stand 20 minutes.
Peel and cut into strips; set aside.
Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
Rub garlic mixture over chicken.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes or until golden, turning once.
Add onions; cook 1 minute, stirring frequently.
Add broth, curry, tarragon, and crushed fennel.
Cover, reduce heat, and simmer 8 minutes.
Add peppers; cook 5 minutes or until chicken is done.
Serve with rice or potatoes.

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Reviews

I made this tonight for my husband and I. The recipe is great! We made it together which is great because I just had a baby and still trying to get my life in some what of a decent order. I didn't have curry or tarragon, so I used cumin and marjoram. It taste awesone! My husband is having a ball eating it! I think it will be a regular in our house.

MClausnitzer
Very flavorful chicken. One change I would recommend: don't simmer the bell pepper - between the broiling & simmering of the peppers, they come out lifeless. Otherwise, very good recipe. Thanks!

Chef Barry
This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.

PaulaG
I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.

Ernest Ern
I was so excited to find such a light and tasty chicken dish with so much flavor! I loved it! I had never broiled peppers before, so that was a first for me. Despite the directions, which in reading I thought would be time consuming, this recipe is very easy and quick to put together. I loved the flavors, the colors and the ease! Great recipe! Thank you so much for posting it!

Dine Dish

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Tweaks

I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.

Ernest Ern

RECIPE SUBMITTED BY

justcallmetoni

212

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include: <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>   <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>   <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>   <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ />

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