| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | July 1992 | 1 | servings | |
INGREDIENTS
| 3 | tb | Butter |
| 4 | Boneless skinless chicken breast halves | |
| 1 | sm | Onion; chopped |
| 4 | Mushrooms; sliced | |
| 1/2 | Red bell pepper; diced | |
| 1/2 | Green bell pepper; diced | |
| 1 | cn | Stewed tomatoes; (14- to 16-ounce) |
| 1/3 | c | Canned chicken broth |
| 1 | ts | Chili powder |
| 1/2 | ts | Dried crushed red pepper |
INSTRUCTIONS
Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter. Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and saute until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve. Serves 4. Bon Appetit July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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