Red Pepper Chicken Pilaf

"This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!"
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  • In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
  • Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
  • Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
  • Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
  • Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.

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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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