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Ingredientes
- 2 sweet red peppers
- 2 sweet yellow peppers
- 5 whole chicken breasts, skinned and boned
- 2 tbsp. butter
- 2 tbsp. good extra virgin olive oil
- 1 1/2 lbs. asparagus
- 1/2 c. Marsala wine
- 1 tbsp. chicken base
- 1 tbsp. minced fresh or possibly 1 teaspoon dry thyme
- 1 tbsp. minced fresh or possibly 1 teaspoon dry rosemary
- 1 lg. tomato, seeded and minced
- 2 tbsp. fresh lemon juice
- 3/4 c. whipping cream
- Salt and pepper
- 3/4 c. snipped fresh chives
Direcciones
- Cut the chicken into 1 1/2 inch chunks. Cut the asparagus into 2-inch pcs on the diagonal. Core and cut the peppers into squares about the size of the chicken pcs.
- In a wok, heat 1 Tbsp. butter and 1 Tbsp. oil over medium high heat. Add in the peppers and stir fry till crisp tender, about 4 min. Remove and set aside in a bowl.
- Add in the asparagus to the wok and stir fry for 5 min; add in to the peppers. Add in the remaining butter and oil to the wok and stir fry the chicken, in batches if necessary, for 8 min or possibly till cooked. Remove from the wok with a slotted spoon and add in to the vegetables. Add in the wine, chicken base, and herbs to the wok.
- Bring to a boil and cook till syrupy. Pour in the lemon juice and bring to a boil. Add in the cream and season to taste. Cook till thickened. Add in the chicken and vegetables and stir to coat with the sauce. Heat through and pour into a serving bowl. Top with chives. Serve over basmati rice, if you like. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 166 | 57% |
| Total Fat 18.65g | 23% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.1g | |
| Cholesterol 79mg | 26% |
| Sodium 85mg | 4% |
| Potassium 468mg | 13% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.01g | 3% |
| Protein 20.2g | 32% |
