Chicken & Peppers Recipe
Roasted chicken and colorful peppers combines interestingly in this recipe that is inspired from Italian cuisine. It’s relatively healthy and very easy to cook. Give it a try when you are bored with routine chicken recipes.
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- 4 skinless and boneless chicken breasts
- 4 tablespoons all purpose flour
- ½ teaspoon minced garlic
- 3 tablespoons olive oil
- ¾ cup chicken broth (homemade, low sodium is preferred)
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 2 ½ cups thinly sliced bell pepper (mix of different colors is preferred)
- 2 teaspoons chopped fresh basil leaves or ½ teaspoon dried basil
- 2 small onions (cut into thin wedges)
- ¼ teaspoon crushed red pepper flakes
Rinse the chicken under running water; dry off excess with paper towels. Wrap pieces (each one separately) in wax papers or plastic wraps. With the flat side of meat mallet, lightly pound on chicken to ½ inch thickness.
Coat chicken with ½ teaspoon salt and ½ teaspoon black pepper evenly.
Take 4 tablespoons of all purpose flour in a medium bowl; working with one at a time dredge coated chicken in the flour; shake off any excess. Reserve the remaining flour for further use.
Heat half of olive oil in a skillet over medium-high flame. Sauté minced garlic in the hot oil for about 20 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil. Work in batches; do not crowd the skillet. Cook for 10 minutes 5 minutes per side turning once during the process until chicken turns golden brown and cooked through. Transfer browned chicken to a plate; cover it with a foil to keep it warm until the sauce gets done.
Add onion wedges to the same skillet along with bell pepper slices and remaining olive oil; sauté for 3-4 minutes until onions are fragrant and vegetables are soft; pour ¾ cup of chicken broth into the skillet with ¼ teaspoon crushed red pepper flakes. Bring to a boil; reduce heat to medium; add 1 teaspoon of chopped basil leaves to the broth; let it be on the heat for about 2 minutes until vegetables cooked and liquid reduces a bit;
Mix reserved flour with 3 tablespoons of water; stir to make a thin paste; while stirring continuously add it to the liquid; continue stirring until sauce thickens; return the chicken back to the skillet; stir once and let the chicken absorb the sauce lightly. Off the heat; transfer to a serving bowl; garnish with remaining basil leaves; serve hot over rice/pasta with a green salad on the side.
Notes & Tips:
- Any part of the chicken can be used for this recipe.
- Cooking time varies according to the thickness of the chicken.
- For that extra sweet and spicy kick add 1 tablespoon of brown sugar to the chicken broth.
- White wine can be used in the place of chicken broth.
- Use oregano instead of basil for the authentic Italian touch.
- Use chicken cutlets to save time on flattening the chicken.