Bistro Chicken With Peppers

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.

Steps

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.

Ingredients

red bell pepper, yellow bell pepper, salt, garlic, boneless skinless chicken breast halves, vegetable oil, sweet onions, reduced-sodium fat-free chicken broth, curry powder, dried tarragon, fennel seed