Chicken Breasts And Peppers Recipe

Name: Chicken Breasts And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 single chicken breasts; 1 large onion, sliced; 1 can mushrooms; 1 1/2 c. boiling water; 3/4 cube Knorr chicken bouillon; 2 Tbsp. teriyaki baste and glaze (Kikkoman); 1 medium green pepper; 1 medium red pepper (both sliced long, 3/8-inch); 2 Tbsp. sherry (optional); 2 heaping tsp. cornstarch

Servings: persons

8 single chicken breasts
1 large onion, sliced
1 can mushrooms
1 1/2 c. boiling water
3/4 cube Knorr chicken bouillon
2 Tbsp. teriyaki baste and glaze (Kikkoman)
1 medium green pepper
1 medium red pepper (both sliced long, 3/8-inch)
2 Tbsp. sherry (optional)
2 heaping tsp. cornstarch

1
Dissolve bouillon cube in boiling water.
2
Add teriyaki sauce, mushrooms and onion in large frypan.
3
Bring to a boil.
4
Turn down to simmer.
5
Add chicken (do not overcook).
6
Cook on one side until slightly pink on top.
7
Add peppers and turn chicken.
8
Cook until peppers are tender-crisp (4 minutes). Thicken with cornstarch mixed in a little water.
9
Add sherry and cook one more minute.
10
Serve over rice or put into casserole and top with tomato slices, slightly heated.

1391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 single chicken breasts, 1 large onion, sliced, 1 can mushrooms, 1 1/2 c. boiling water, and more.

Yes, Chicken Breasts And Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts And Peppers

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