Wednesday, December 12, 2018

Chicken and Peppers

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1 green or red sweet pepper
2 tbsp butter
4 whole chicken breasts, halved
ground cumin

Cut pepper in half.  Core and remove seeds and slice into thin strips.  Heat butter in large skillet over medium-high heat.  Sprinkle each breast half with a pinch of cumin.  Saute breasts for about 3 minutes on each side, or until lightly browned.  Turn breasts, add pepper strips and reduce heat to medium-low.  Cook, stirring often, until breasts are tender, about 5 minutes on each side.  Sprinkle with salt and pepper.

Serves 4

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