Chicken Breasts with

Roasted Peppers & Garlic

                               - California

 

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Serves 4

 

You won’t feel the least bit deprived when you enjoy this delectable medley of sautéed chicken breast enhanced with roasted peppers and garlic and fresh herbs.

 

1 or 2 tablespoons of olive oil

4 skinless, boneless chicken breasts

 

1 each red, orange and yellow roasted peppers cut into julienne

8 to 10 cloves of roasted garlic, chopped

About 1/2 cup defatted chicken stock(or commercial canned broth)

1 teaspoon minced favorite fresh herbs – (or 1/2 teaspoon Italian Seasoning)

 

Fresh, coarse ground black pepper to taste

 

1 tablespoon chopped fresh chives

 

Cooked egg noodles 

 

Heat the olive oil in a heavy skillet and gently sauté the chicken breasts to desired degree of doneness.  Set aside and keep warm.  If necessary add a bit more olive oil to the skillet and add the peppers, garlic, chicken stock and herbs.  Sauté until all is hot through.  Add salt and pepper to taste.  Add the chives and toss.  Arrange the noodles on a serving plate and place the peppers on top of them.  Slice the chicken breasts into strips and arrange over the peppers.  Serve hot.

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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