Ingredients
2 Tbsp. butter
2 Tbsp. vegetable oil
2 red peppers
2 garlic cloves
4 chicken breast halves, skinned and boned
salt and pepper
all-purpose flour
1 c. chicken broth (fat-free)
1/4 c. white cooking wine
2 Tbsp. parsley, chopped
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Melt butter and oil in large skillet over medium high heat. Add peppers and garlic and saut until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl. Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saut until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Cook on high for 5 minutes until thick. As sauce thickens, scrape up browned bits. Return chicken to skillet until no longer pink in center. Add salt and pepper. Place chicken and peppers on platter; sprinkle with fresh parsley. Serve over rice; cut chicken in pieces.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal