1/4 teaspoon olive oil
4 chicken breast halves, skin on
1 bunch scallions, trimmed and chopped fine
3 clove garlic, chopped
1 each red, yellow, green bell pepper, cored, seeded and diced fine
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup white wine
4 ounces mushrooms, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon cornstarch mixed with 2 tablespoons of white wine
1/4 cup strained yogurt � see link
1 pound broccoli florets, steamed


1. Heat the oil in a medium skillet on medium heat and fry the chicken for 2 minutes on each side. Remove from the pan, strip off and discard the skin, and set aside.

2. In the same skillet, fry the onions, garlic, and diced bell peppers for 1 minute. Return the chicken breasts to the pan, sprinkle with the pepper and salt, cover and cook for 5 minutes. Transfer the chicken and vegetables to a warm plate.

3. Deglaze the skillet with the wine. Stir in the mushrooms and cilantro and oil for 1 minute. Remove from the heat, stir in the cornstarch mixture, return to the heat, and bring to a boil for 30 seconds. Remove from the heat and stir in the yogurt. Return to very low heat, add the reserved chicken and vegetables, and heat through. Divide the sauced chicken and vegetables on plates with sweet potato and broccoli on the side.

This Graham Kerr chicken is quickly sauteed and served with a pepper sauce over a bed of broccoli.

Breast of Chicken in Sweet Pepper Sauce
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