Chicken and Peppers

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. Sauté 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

I couldn't understand buying boneless, skinless chicken breasts and then frying them, so, I seasoned them and baked them in the oven. I added them to the sauteed peppers shortly before serving. I think it must have been the cumin, but the chicken had a lovely aroma and taste.

I invited a few of my favourite lady friends for lunch today to taste test some more recipes from No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes by Joy Gallagher Douglas.

Menu
Orange Blossom Specials
Chicken and Peppers
Chutney Peaches
Tomatoes and Brie
Lovely Limas
Biscuits
Strawberries Lola

To get this meal on the table for 1 pm (using the recipes exactly as posted):
12:15 set table
12:20 make dessert
12:30 make biscuits
12:35 make chicken
12:40 make lima beans
12:45 make peaches
12:50 make tomatoes and brie
12:55 make beverages

Each recipe is shared in individual blog posts.

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