Wednesday, February 23, 2011

Red Pepper Chicken Pilaf


This is a simple and tasty meal, and especially healthy if you use brown rice.  It would be fairly easy to modify to be gluten-free, using gluten-free flour and broth.  The trick is to not over cook the chicken, so watch it closely as it cooks.  ~Leah










INGREDIENTS
2 Tbsp. butter
2 Tbsp. vegetable oil
2 red peppers, seeded and chopped
2 garlic cloves, chopped
4 chicken breast halves, skinned & boned
Salt and Pepper
All purpose flour
1 cup chicken broth
1/4 cup white wine
2 Tbsp. fresh chopped Italian flat leaf parsley
Hot Cooked Rice (2-3 cups cooked)

Melt butter and oil in large skillet over medium high heat.  Add peppers and garlic and saute until peppers are tender, about 10 minutes.  Remove peppers from skillet and transfer to bowl.

Season chicken with salt and pepper.  Lightly and evenly coat chicken with flour.  Place chicken in skillet and saute until light brown, about 4 minutes per side.  Remove chicken from skillet.  Place peppers back in skillet, adding broth and wine.  Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture.  As sauce thickens scrape up browned bits.  Return chicken to skillet and cook to 170F and until it is no longer pink in the center.  Season to taste with salt and pepper.  Place chicken and peppers on platter, sprinkling with fresh parsley.  Serve over rice.  Optional:  May cut chicken into 1" pieces rather than serving whole breast half.

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