Ingredients
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1 medium red bell pepper
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1 medium yellow bell pepper
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1/4 teaspoon salt
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2 cloves garlic, coarsely chopped
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3/4 teaspoon vegetable oil
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1 1/4 teaspoons curry powder
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1/4 teaspoon dried tarragon
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1/4 teaspoon fennel seed, coarsely crushed
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2 (6 ounce) boneless skinless chicken breast halves
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3 tablespoons finely diced sweet onions
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1 cup reduced-sodium fat-free chicken broth
Instructions
- Preheat broiler.
- Cut bell peppers in half lengthwise, and discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil 15 minutes or until blackened.
- Alternately, you can blacken the skins on a gas range.
- Place the peppers in a paper or zip-top plastic bag; seal.
- Let stand 20 minutes.
- Peel and cut into strips; set aside.
- Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste.
- Rub garlic mixture over chicken.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add chicken; cook 5 minutes or until golden, turning once.
- Add onions; cook 1 minute, stirring frequently.
- Add broth, curry, tarragon, and crushed fennel.
- Cover, reduce heat, and simmer 8 minutes.
- Add peppers; cook 5 minutes or until chicken is done.
- Serve with rice or potatoes.