Yield: 4 servings
|4||Skinless, boneless chicken breast halves (about|
|Salt, to taste (if desired)|
|Freshly ground pepper,to taste|
|1 tablespoon||Oil (corn, peanut or vegetable)|
|3||Sweet red bell peppers (about 1 pound)|
|½ cup||Finely chopped onion|
|½ cup||Celery, cut into 1-inch-long thin julienne strips|
|1 tablespoon||White vinegar|
|¼ cup||Chicken broth (fresh OR canned)|
|½ cup||Heavy cream|
|2 tablespoons||Finely chopped fresh parsley|
Sprinkle the chicken pieces with salt and pepper. Heat the butter and oil in a skillet and add the chicken breast halves. Cook for about 1½ minutes on each side.
Meanwhile, core the peppers and remove the seeds and veins. Cut the peppers into lenghtwise strips about ¼ inc wide. You should hace about 3 cups. Scatter the pepper strips, onion and celery over the chicken, then sprinkle with the paprika.
After the chicken pieces have cooked for a total of 8 minutes, add the vinegar, broth and cream. Bring to a boil, then cover closely and cook for 7 to 8 minutes. Sprinkle with the parsley before serving.
Makes 4 servings.
[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown] Posted by Fred Peters.