Breast Of Chicken With Yellow Bell Pepper Sauce Recipe

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   1.

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   Halve, core and seed bell peppers, then chop coarsely.

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   2.

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   Heat oil in a large nonstick skillet over medium heat.

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   Stir in cumin and mustard seeds, grnd red pepper and 1/8 tsp.

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   of the salt.

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   Stir till mustard seeds begin to pop, about 2 min, then stir in the minced bell peppers.

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   Cook 5 to 6 min, stirring often, till tender.

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   3.

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    Scrape mix into blender or possibly food processor.

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    Process to a purAe.

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    4.

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    Sprinkle chicken with remaining 1/8 tsp.

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    salt and the turmeric.

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    Put tarragon into skillet used for peppers.

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    Add in chicken and cook over medium heat 3 to 4 min per side, turning once, till chicken is no longer pink at center.

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    5.

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    To serve: Ladle bell-pepper sauce on serving plate, top with chicken and garnish with tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.