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Unread 09-06-2010, 05:15 AM   #2625
Polyshrink Goddess
Join Date: Nov 2004
Posts: 630
Default Chicken and Peppers

Chicken and Peppers

3 large thin sliced chicken cutlets
Kosher salt and freshly ground black pepper
˝ c. AP flour
3 Tbsp vegetable oil
1 medium sweet onion, sliced
˝ lb mushrooms, sliced
1 yellow bell pepper, seeded and sliced
2 Tbsp tomato paste
˝ c. white wine (I use white cooking wine – its all I had)
˝ c. beef broth
1 (14 ounce) can petite diced tomatoes
˝ Tbsp butter

Season the chicken with salt and pepper to taste and lightly dredge in flour. In a large sauté pan, heat the oil over medium –high heat and add the chicken. Brown on both sides until golden (about 3 minutes on each side). Cook in batches if you double the recipe. Remove the chicken from the pan and set aside. In the same skillet, add more oil if needed along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat and add the wine to deglaze and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned chicken cutlets and any juices and reduce the heat to simmer. Cook until the chicken is warmed through, about 3 minutes. Turn off the heat and stir in the butter.
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