CHICKEN AND PEPPERS

Chicken is a very popular recipe in cookbooks and on-line sites.  Just about every ethnic nationality has got specialty chicken dishes.  Sometimes the biggest decision is what ingredients do I have in the house in order to make the one of many available dishes.   The following recipe is easy and quick to make.  The recipe calls for peppers but if you don’t have any peppers in your fridge you can substitute mushrooms or use carrots and celery.  Along with the photo of the chicken in the skillet with the peppers and onions, I have also included a photo of the couscous that I made to accompany the chicken.

CHICKEN AND PEPPERS

INGREDIENTS:

Vegetables:

2 tsp olive oil

1 medium sized onion, sliced

1 pepper (green, red or yellow), sliced

1 garlic clove, crushed

salt and pepper to taste

¼ tsp dried basil

¼ tsp thyme

Chicken:

2 skinless chicken breasts

ground pepper

2 tsp olive oil

2 tsp flour

½ cup chicken broth

¼ cup white wine or cooking wine

½ tsp Dijon mustard

DIRECTIONS:

Vegetables: Heat olive oil in a large skillet or wok.   Add onions, peppers and garlic and sauté on medium heat for 5 minutes.  If vegetables stick to pan, add a  little bit of water.  Sprinkle with salt, pepper, basil and thyme.  Remove vegetables from the skillet.

Chicken: Cut chicken breasts into strips, sprinkle with pepper.  Heat olive oil in the skillet.  Stir fry chicken over medium heat for about 4 minutes.  Sprinkle flour over the chicken.  Cook about a minute longer to lightly brown the flour and scrap up any browned bits.  Add wine, broth and mustard.  Increase heat until the mixture comes to a boil and then reduce heat to a simmer for about 4 minutes.  Stir in vegetables.  Cook for another few more minutes. 

Makes 2 servings.  Serve with rice or couscous.  Adapted from MealLeaniYumm.