Recipe by justcallmetoni
This recipe is adapted from a Cooking Light recipe and refined with changes in the seasonings to enhance the flavor of the otherwise bland chicken breast. It is delightfully easy to prepare and results in a dish with full complex flavors. Recipe serves two but can be doubled with no trouble. Reheats well for lunch the next day.
Top Review by MClausnitzer
I made this tonight for my husband and I. The recipe is great! We made it together which is great because I just had a baby and still trying to get my life in some what of a decent order. I didn't have curry or tarragon, so I used cumin and marjoram. It taste awesone! My husband is having a ball eating it! I think it will be a regular in our house.
- 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
Directions See How It's Made
- 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.
- Alternately, you can blacken the skins on a gas range.
- Place the peppers in a paper or zip-top plastic bag; seal.
- Let stand 20 minutes.
- Peel and cut into strips; set aside.
- Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
- Rub garlic mixture over chicken.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken; cook 5 minutes or until golden, turning once.
- Add onions; cook 1 minute, stirring frequently.
- Add broth, curry, tarragon, and crushed fennel.
- Cover, reduce heat, and simmer 8 minutes.
- Add peppers; cook 5 minutes or until chicken is done.
- Serve with rice or potatoes.