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: CookieTstr@aol.com
Recipe By :Womans Day
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