Chicken Breast with Spicy and Sweet Peppers

Here is another dish I created from random ingredients I had on hand in el fridge. I like sharing these because they are very spontaneous and unique. Can't find it in a cook book!

I labeled this as such because it is sweet from the tomato and orange pepper, yet spicy from the cherry peppers and shallots. Together these ingredients make a great combo and a versatile dish. If you aren't into spicy foods, just remove the cherry peppers and it will cut the spice right out. If you don't have chicken broth, use vegetable broth. Enjoy!

Ingredients: Serves 4-6

• 1.5 lb Chicken Breast Tenders, rinsed and patted dry
• Flour for dredging
• Olive Oil
• 1 cup Chicken Broth
• 3/4 cup Red Wine
• 1/2 tbs Butter/Margarine
• 1 large or 2 small Shallots
• 1 Sweet Pepper, cut into cubes (orange or yellow)
• 1 Tomato, cut into cubes
• 6 Cherry Peppers, sliced into small strips
• 1 sprig of Fresh Rosemary
• 1 sprig of Thyme
• Sea Salt to taste
• Cracked Black Pepper to taste

Once the chicken is rinsed and patted dry, dredge each piece in flour and set on a separate plate.

In a large pan, add olive oil so that the entire pan is coated well, about 1 cm high. Heat the olive oil and then cook the chicken half way, about 45 seconds to 1 minute on each side (depending on the thickness of your chicken). If the oil is getting dry, add more to the pan. Move chicken to a clean plate and set aside. The chicken will continue cooking in the sauce later.

 In the same pan, add more flour, butter and olive oil to make a rue.

Add the chicken broth and mix well. Add the shallots and let cook for about 2 minutes. Add the red wine and bring to a boil, then lower heat. Add the orange/yellow pepper and bring to another boil. Next, add the tomato, cherry peppers, herbs and mix all together. Let simmer for about 4-5 minutes, so that the ingredients are cooked and softened, but not mushy. Add salt and cracked pepper to taste. Keep in mind that the chicken is not salted.

Add the chicken to the sauce and continue cooking for another 4-5 minutes with the lid on, until chicken is fully cooked. Make sure the chicken is submerged in the sauce. Add additional salt/pepper as needed.

Serve with sauce on top. Goes great with a side of rice or greens.