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Chicken & Peppers

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Submitted by cossie

YIELD

4 servings

PREP

40 min

COOK

35 min

READY

1 hrs

Ingredients

2 2
EACH EACH CHICKEN BREASTS
whole
¼ 59
¼ 59
CUP ML BUTTER
1 1
EACH EACH SWEET BELL PEPPERS
1 1
1 237
CUP ML WHITE WINE *
1 15
TABLESPOON ML BASIL
chopped
1 5
TEASPOON ML THYME
crumbled *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 1
EACH EACH BAY LEAVES *
salt
AND SALT AND BLACK PEPPER
to taste *

Directions

Split chicken breasts in half.

Dredge in flour seasoned with salt and pepper.

Melt butter in skillet. Brown chicken breasts in butter.

Remove to a shallow, covered baking dish .

Saut? peppers until limp. Add to chicken.

Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon.

Remove skillet from heat, add herbs to wine, and pour over chicken.

Cover baking dish. Bake at 350℉ (180℃) for 30 to 35 minutes, basting once or twice during cooking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 221 54% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 116mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 30% Vitamin C 208%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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