Chicken with Peppers and Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons butter |
4 boneless skinless chicken breast halves |
1 small onion, chopped |
4 mushrooms, sliced |
1/2 red bell pepper, diced |
1/2 green bell pepper, diced |
1 14- to 16-ounce can stewed tomatoes |
1/3 cup canned chicken broth |
1 teaspoon chili powder |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter.
2. Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and sauté until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve.
|
|