| 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
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