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Correo Electrónico
Add a photoTri-colored bell peppers are the showy appeal in this fast-to-fix skillet chicken entrée. Add a side of brown or white rice and fresh green salad and it's a healthy weeknight comfort meal. This is based on my recollections of a recipe I tried several years ago but couldn't locate - it comes fairly close and we liked this version a lot. Use boneless/skinless chicken breasts or thighs. Mushrooms would make an excellent addition with the peppers.
Ingredientes
- 4 tablespoons olive oil, divided (plus additional olive oil as needed)
- 1 3/4 to 2 pounds boneless, skinless chicken breasts or thighs
- Kosher salt
- Freshly ground black pepper
- 3/4 cup chicken broth, divided
- 1 onion, cut in half, then in 1/4" slices
- 3 garlic cloves, minced
- 3 bell peppers (green, red and yellow) all cut into 1/4" strips
- 1/4 cup white wine
- 1 teaspoon Better Than Bouillon Chicken Base
- 1/2 to 1 teaspoon leaf oregano
- 1 tablespoon cornstarch
- Optional: Additional salt and pepper to taste
Direcciones
- Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium to medium-high heat.
- Pat Kosher salt onto both sides of chicken and place in skillet; grind black pepper over chicken to taste.
- Cook until browned on one side and turn over. (You might need a drizzle or more additional oil to prevent sticking.) Continue cooking until that side browns and chicken is just barely done (it will be reheated and cooked a bit more in last step.) Remove to a platter and keep warm.
- NOTE: I used chicken thighs which took about 5 minutes per side. But go by the thickness of meat and check doneness by cutting into thick part, or use an instant-read thermometer.
- Pour 1/4 cup of chicken broth into skillet and deglaze pan; then add juices and scrapings from pan back to remaining chicken broth. Add wine, bouillon, oregano and cornstarch to chicken broth and whisk together; set aside.
- Meanwhile heat remaining 2 tablespoons oil in skillet over medium high heat.
- Stir fry the onions in skillet about 4 minutes until beginning to soften. Add garlic and bell peppers and continue stir frying 2-3 more minutes. Add chicken broth mixture and cook stirring until sauce is thickened, about 2 minutes. Arrange chicken pieces into pepper mixture in skillet and heat briefly to serving temperature.
- Taste and adjust seasonings as desired.
- Yield: Serves 4 to 6, depending on appetites!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 5 servings | |
| Calories 258 | |
| Calories from Fat 109 | 42% |
| Total Fat 12.35g | 15% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 132mg | 6% |
| Potassium 462mg | 13% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.36g | 2% |
| Protein 26.73g | 43% |
