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Categories:
red bell pepper yellow bell pepper salt garlic skinless vegetable oil shallots chicken broth curry powder thyme fennel seeds potatoes
Viewed: 33 - Published at: 5 years agoIngredients
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1/4 teaspoon salt
- 1 garlic clove, coarsely chopped
- 2 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon vegetable oil
- 2 tablespoons finely chopped shallots
- 1/2 cup fat-free, less-sodium chicken broth
- 1 teaspoon curry powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon fennel seeds
- 2 cups prepared packaged mashed potatoes (such as Simply Potatoes)
Method
- Preheat broiler.
- Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.
- Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until golden, turning once. Add shallots; cook 1 minute, stirring frequently. Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes. Add peppers; cook 2 minutes or until chicken is done.
- Warm the mashed potatoes according to package directions. Serve potatoes with chicken and pepper mixture.
