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Breast Of Chicken In Sweet Pepper Sauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Kerr	1	Servings

INGREDIENTS

1/4	t	Light olive oil with a dash
		of toasted
		sesame oil
4		6 oz chicken breast halves
		skin on
1		Green onions, trimmed and
		chopped
		fine
3		Cloves garlic, bashed
		peeled and
		chopped
1		Red, yellow and green
		bell pepper cored
		seeded and diced
		fine
1/4	t	Freshly ground black pepper
1/8	t	Freshly ground sea salt
1	c	De-alcoholised white wine
4	oz	Mushrooms, thinly sliced
2	T	Fresh coriander
1	T	Cornstarch mixed with 2tbsp
		of slurry
		de-alcoholised white wine
1/4	c	Strained yoghurt
4		Baked sweet potatoes
		seasoned with
		cardamom
1	lb	Broccoli florets, steamed

INSTRUCTIONS

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.  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.  Deglaze the
skillet with the wine. Stir in the mushrooms and  coriander and boil
for 1 minute. Remove from the heat, stir in the  cornstarch slurry,
return to the heat, and bring to the boil for 30  seconds to thicken
and clear.  Remove from the heat and lightly but thoroughly stir in the
strained  yoghurt. Return to a 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.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 817 Calories From Fat: 163 Total Fat: 18.6g Cholesterol: 292.4mg Sodium: 1853mg Potassium: 2748.7mg Carbohydrates: 40.8g Fiber: 22.9g Sugar: 4.5g Protein: 129.6g