Bistro Chicken With Peppers

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 2
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1/4 teaspoon salt
• 2 cloves garlic, coarsely chopped
• 2 (6 ounce) boneless skinless chicken breast halves
• 3/4 teaspoon vegetable oil
• 3 tablespoons finely diced sweet onions
• 1 cup reduced-sodium fat-free chicken broth
• 1 1/4 teaspoons curry powder
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon fennel seed, coarsely crushed

Recipe

• 1 preheat broiler.
• 2 cut bell peppers in half lengthwise, and discard seeds and membranes.
• 3 place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• 4 broil 15 minutes or until blackened.
• 5 alternately, you can blacken the skins on a gas range.
• 6 place the peppers in a paper or zip-top plastic bag; seal.
• 7 let stand 20 minutes.
• 8 peel and cut into strips; set aside.
• 9 combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
• 10 rub garlic mixture over chicken.
• 11 heat oil in a large nonstick skillet over medium-high heat.
• 12 add chicken; cook 5 minutes or until golden, turning once.
• 13 add onions; cook 1 minute, stirring frequently.
• 14 add broth, curry, tarragon, and crushed fennel.
• 15 cover, reduce heat, and simmer 8 minutes.
• 16 add peppers; cook 5 minutes or until chicken is done.
• 17 serve with rice or potatoes.