Search for anything:

Chicken With Red Pepper Purée

chicken - breast

3 tablespoons all-purpose flour
1/2 teaspoon each salt; pepper and dried thyme
4 boneless skinless chicken breasts
3 tablespoons vegetable oil
1 sweet red pepper; sliced
1 clove garlic; minced
1/2 cup chicken stock
1 teaspoon Dijon mustard

Combine flour, salt, pepper and thyme; dredge chicken in mixture. In skillet, heat 1 tablespoon of the oil over medium heat; cook red pepper and garlic, stirring occasionally, for about 5 minutes or until softened. In blender, purée pepper mixture, stock and mustard. In skillet, heat remaining oil over medium heat; cook chicken for 10 to 15 minutes, turning once, or until no longer pink inside. Remove from skillet; keep warm. Drain off any fat from skillet; add purée and heat through, scraping up brown bits from bottom of pan. Divide purée among plates; top with chicken.

Contributor: Canadian Living - April. 1992

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU