Chicken and Peppers
Serving Size: 4
Ingredients
- 2 whole chicken breasts
- 1/4 cup flour
- 1/4 cup butter
- 1 whole green bell pepper -- sliced into rings
- 1 whole red bell pepper -- sliced into rings
- 1 cup chicken broth
- 1 tablespoon fresh basil -- chopped
- 1 teaspoon thyme -- crumbled
- 1 tablespoon fresh parsley -- chopped
- 1 bay leaf
- salt and pepper, to taste
Split chicken breasts in half. Dredge in flour seasoned with
salt and pepper. Melt butter in skillet. Brown chicken breasts
in butter. Remove to a shallow, covered baking dish. Sauté peppers
until limp. Add to chicken. Add chicken broth to skillet and cook
for a minute, scraping bits from bottom of pan with a wooden spoon.
Remove skillet from heat, add spices, and pour over chicken. Cover
baking dish. Bake at 350 degrees for 30-35 minutes, basting once
or twice during cooking. Remove bay leaf before serving.
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