Breast of chicken with yellow bell-pepper sauce

4 Servings

Ingredients

Quantity Ingredient
2 larges Yellow bell peppers
1 tablespoon Vegetable oil
½ teaspoon Each cumin seed and yellow
Mustard seed
¼ teaspoon (for mild) to 1/2 teaspoon
(for hot) ground red pepper
(cayenne)
¼ teaspoon Salt
4 Skinned and boned chicken-
Breast halves (about 5
Ounces each)
¼ teaspoon Ground turmeric
4 Sprigs (about 3 inches long)
Fresh tarragon, or 1/4
Crumbled

Directions

1. Halve, core and seed bell peppers, then chop coarsely.

2. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and mustard seeds, ground red pepper and ⅛ teaspoon of the salt. Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers. Cook 5 to 6 minutes, stirring often, until tender.

3. Scrape mixture into blender or food processor. Process to a purAe.

4. Sprinkle chicken with remaining ⅛ teaspoon salt and the turmeric. Put tarragon into skillet used for peppers. Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center.

5. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs.

Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 17:56:34 -0400 From: CookieTstr@...

Recipe By :Womans Day

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