Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts; whole

  2. Boned and skinned

  3. 1/4 cup 15g / 1/2oz Flour - all purpose

  4. 3 Peppers - red and/or green

  5. 1 tablespoon 15ml Oil

  6. 1 tablespoon 15ml Butter

  7. Garlic salt - optional

  8. Salt - dash

  9. Pepper - dash

  10. 1/2 cup 118ml Chicken broth or white wine

  11. 1 Chicken bouillon cube

  12. Dissolved in 1/2 c hot water

Instructions Jump to Ingredients ↑

  1. Rinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess.

  2. Rinse peppers, remove seeds and membranes. Slice.

  3. Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm.

  4. Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan.

  5. Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine.

  6. Add chicken and peppers to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions.

  7. Tips: You may add some crumbled cooked bacon over dish before serving. You may also substitute garlic powder with 2 green onions, sliced. Sprinkle over ready dish. ~


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