Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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.

MClausnitzer May 10, 2015

Very flavorful chicken. One change I would recommend: don't simmer the bell pepper - between the broiling & simmering of the peppers, they come out lifeless. Otherwise, very good recipe. Thanks!

Chef Barry July 30, 2009

This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.

PaulaG September 05, 2005