Recipe
Chicken With Port-mushroom Sauce Recipe
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- 1 ts Chicken bouillon granules
- 1/2 c Pitted small Spanish green olives; sliced
- 4 Boned & skinned chicken breast
- 1/2 ts Salt
- 1/4 c Olive oil
- 1 ts Minced garlic -;
- 1/2 c Jarred Spanish piquillo peppers Roasted red peppers; cut in chunks
- 2 lg Green bell peppers; cut 1/2" squares
- Halves -;
- 1/4 ts Paprika
- 1/2 ts Ground black pepper
- 2 lg Onions; cut thin wedges
Directions
- Step #1 In a c, mix salt, pepper & paprika; Sprinkle top on both sides of chicken.
- Step #2 In a large skillet over medium-high heat, heat oil until hot.
- Step #3 Add chicken, green peppers, onion & garlic; cook, stirring frequently & turning chicken to brown on both sides, about 5 mins.
- Step #4 Remove chicken from skillet.
- Step #5 Add tomatoes & bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 mins.
- Step #6 Return chicken to skillet.
- Step #7 Reduce heat to medium; cover & let simmer until chicken is cooked through, 10 to 15 mins.
- Step #8 stir in the piquillo peppers & olives; cook just until heated through, about 2 mins.
- Step #9 Serve over saffron rice, if desired.
- Step #10 Yield: 4 servings.
- Step #11 --.
- Enjoy the Chicken with Port-Mushroom Sauce recipe
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