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Ingredientes
- 2 lrg Yellow bell peppers
- 1 Tbsp. Vegetable oil
- 1/2 tsp Each cumin seed and yellow Mustard seed
- 1/4 tsp (for mild) to 1/2 tsp. (for warm) grnd red pepper (cayenne)
- 1/4 tsp Salt
- 4 x Skinned and boned chicken- Breast halves (about 5 Ounces each)
- 1/4 tsp Grnd turmeric
- 4 sprg (about 3 inches long) Fresh tarragon, or possibly 1/4 Crumbled
Direcciones
- 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, grnd red pepper and 1/8 tsp. of the salt. Stir till mustard seeds begin to pop, about 2 min, then stir in the minced bell peppers. Cook 5 to 6 min, stirring often, till tender.
- 3. Scrape mix into blender or possibly food processor. Process to a purAe.
- 4. Sprinkle chicken with remaining 1/8 tsp. salt and the turmeric. Put tarragon into skillet used for peppers. Add in chicken and cook over medium heat 3 to 4 min per side, turning once, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 33 | 52% |
| Total Fat 3.72g | 5% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 7mg | 2% |
| Sodium 154mg | 6% |
| Potassium 195mg | 6% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.0g | 0% |
| Protein 3.44g | 6% |
