Breast of chicken with yellow bell-pepper sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Yellow bell peppers |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Each cumin seed and yellow |
| Mustard seed | ||
| ¼ | teaspoon | (for mild) to 1/2 teaspoon |
| (for hot) ground red pepper | ||
| (cayenne) | ||
| ¼ | teaspoon | Salt |
| 4 | Skinned and boned chicken- | |
| Breast halves (about 5 | ||
| Ounces each) | ||
| ¼ | teaspoon | Ground turmeric |
| 4 | Sprigs (about 3 inches long) | |
| Fresh tarragon, or 1/4 | ||
| Crumbled | ||
Directions
1. Halve, core and seed bell peppers, then chop coarsely.
2. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and mustard seeds, ground red pepper and ⅛ teaspoon of the salt. Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers. Cook 5 to 6 minutes, stirring often, until tender.
3. Scrape mixture into blender or food processor. Process to a purAe.
4. Sprinkle chicken with remaining ⅛ teaspoon salt and the turmeric. Put tarragon into skillet used for peppers. Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center.
5. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs.
Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 17:56:34 -0400 From: CookieTstr@...
Recipe By :Womans Day