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Bistro Chicken and Peppers

Source of Recipe

a Cooking Light recipe adapted by starlily


Recipe Introduction

The garlic rub enhances the browning and adds flavor.

List of Ingredients

1 medium red bell pepper
1 medium yellow bell pepper
1 garlic clove, coarsely chopped
2 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons finely chopped shallots
1/2 NSA chicken broth
1 teaspoon curry powder
1/8 teaspoon dried thyme
1/8 teaspoon fennel seeds


Recipe

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. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into
(1/2-inch) strips; set aside.

Flatten and mush garlic with flat side of knife until it becomes paste-like. Rub garlic over chicken.

Spray a large nonstick skillet with cooking spray and place over medium-high heat.
Add chicken; cook 5 minutes or until golden, turning once.
Add shallots; cook 1 minute, stirring frequently. Add broth, curry, thyme, and fennel.
Cover, reduce heat, and simmer 10 minutes. Add peppers; cook 2 minutes or until chicken
is done.