You may also like
Categories:
olive oil walnuts chicken breasts salt green bell peppers garlic white wine tarragon blue cheese orzo pasta
Viewed: 44 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 2 tablespoons walnuts
- 4 -6 boneless chicken breasts
- salt and pepper
- 2 medium green bell peppers, cored, seeded and cut into strips
- 3 garlic cloves, minced
- 12 cup dry white wine
- 1 12 tablespoons fresh minced tarragon
- 14 cup crumbled blue cheese
- 1 12 cups orzo pasta, cooked
Method
- Heat oil in a large skillet.
- Saute nuts for 2 to 3 minutes until golden.
- Remove with a slotted spoon; set aside.
- Season chicken breasts lightly with salt and pepper.
- Saute on high for 2 to 3 minutes on each side until golden.
- It's not necessary to cook through because there's additional cook-time.
- Remove chicken and cover to keep warm.
- Add peppers and garlic to skillet.
- Saute over high heat for 3 to 4 minutes until golden.
- Deglaze pan with wine, scraping to remove browned particles.
- Scatter tarragon and pine nuts over peppers.
- Place chicken breasts in a single layer over peppers.
- Scatter cheese over chicken.
- Cover and cook over low heat for 8 to 10 minutes until cheese melts.
- To serve, place chicken over or beside peppers and orzo pasta on plate.
- Garnish with pan juices.
