Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | olive oil; divided |
| 1 \N | yellow pepper; cut strips |
| 1 \N | red pepper; cut strips |
| 1 large | red onion; cut rings |
| ⅓ cup | white wine vinegar |
| 1 cup | chicken broth |
| 1 pounds | chicken breasts; cut strips |
| 1 \N | peppercorns |
| 1 teaspoon | rosemary |
| ½ teaspoon | thyme |
| ½ teaspoon | allspice |
| 1 \N | salt and pepper |
WALDINE VAN GEFFEN VGHC42A
Saute veggies in 1 tb oil until tender. Press herbs into chicken. Remove veggies, add 1 tb oil and saute chicken pieces. When done, add broth and vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or pasta. Source: Lightly Ethnic
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000