Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breasts -- Whole,
Boned & skinned
1/4 c Flour -- all purpose
3 Peppers -- red and/or green
1 tb Oil
1 tb Butter
Garlic Salt, optional
Salt, dash
Pepper, dash
1/2 c Chicken broth or white wine
1 Chicken bouillon cube
Dissolved in 1/2 c hot wtr
Rinse chicken breasts, split in half. Cut each piece
again in half, making 8 pieces in all. Dip chicken
pieces in flour, shake off excess.
Rinse peppers, remove seeds and membranes. Slice.
Heat the butter in a skillet. Brown chicken pieces
all around. Sprinkle with garlic salt, if used, salt
and pepper. Remove from skillet. Keep warm.
Heat oil in pan. Add peppers. Cover with lid. Cook
peppers for about 5 minutes, shaking pan frequently.
Remove from pan.
Add bouillon cube dissolved in water to pan. Stir to
dissolve pan juices and drippings. Add wine.
Add chicken and peppers to pan. Cover with lid. Heat
and cook for about 6 to 7 minutes or until chicken is
done.
Sprinkle with some fresh herbs, if available. Or add
thinly sliced green onions.
Tips: You may add some crumbled cooked bacon over
dish before serving. You may also substitute garlic
powder with 2 green onions, sliced. Sprinkle over
ready dish.
~--
