| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Main dish, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; Whole, |
|
|
Boned & skinned |
| 1/4 |
c |
Flour; all purpose |
| 3 |
|
Peppers; red and/or green |
| 1 |
tb |
Oil |
| 1 |
tb |
Butter |
|
|
Garlic Salt, optional |
|
|
Salt, dash |
|
|
Pepper, dash |
| 1/2 |
c |
Chicken broth or white wine |
| 1 |
|
Chicken bouillon cube |
|
|
Dissolved in 1/2 c hot wtr |
INSTRUCTIONS
Rinse chicken breasts, split in half. Cut each piece again in half, making
8 pieces in all. Dip chicken pieces in flour, shake off excess. Rinse
peppers, remove seeds and membranes. Slice. Heat the butter in a skillet.
Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt
and pepper. Remove from skillet. Keep warm. Heat oil in pan. Add peppers.
Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently.
Remove from pan. Add bouillon cube dissolved in water to pan. Stir to
dissolve pan juices and drippings. Add wine. Add chicken and peppers to
pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until
chicken is done. Sprinkle with some fresh herbs, if available. Or add
thinly sliced green onions. Tips: You may add some crumbled cooked bacon
over dish before serving. You may also substitute garlic powder with 2
green onions, sliced. Sprinkle over ready dish. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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