| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | New, Text, Import | 4 | Servings | |
INGREDIENTS
| 2 | lg | Yellow bell peppers |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Each cumin seed and yellow |
| Mustard seed | ||
| 1/4 | ts | (for mild) to 1/2 teaspoon |
| (for hot) ground red pepper | ||
| (cayenne) | ||
| 1/4 | ts | Salt |
| 4 | Skinned and boned chicken- | |
| Breast halves (about 5 | ||
| Ounces each) | ||
| 1/4 | ts | Ground turmeric |
| 4 | Sprigs (about 3 inches long) | |
| Fresh tarragon, or 1/4 | ||
| Crumbled |
INSTRUCTIONS
1. Halve, core and seed bell peppers, then chop coarsely. 2. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and mustard seeds, ground red pepper and 1/8 teaspoon of the salt. Stir until mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell peppers. Cook 5 to 6 minutes, stirring often, until tender. 3. Scrape mixture into blender or food processor. Process to a purAe. 4. Sprinkle chicken with remaining 1/8 teaspoon salt and the turmeric. Put tarragon into skillet used for peppers. Add chicken and cook over medium heat 3 to 4 minutes per side, turning once, until chicken is no longer pink at center. 5. To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 17:56:34 -0400 From: [email protected] Recipe By :Womans Day
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