Chicken with Pepper Relish

Chicken with Pepper Relish
Photo by James Carrier


  • 4 boned, skinned chicken breast halves (about 6 oz. each)
  • 1 ½ pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces
  • 1 tablespoon drained capers
  • 1 ½ tablespoons olive oil
  • ¼ cup chopped pitted Spanish-style green olives
  • 2 cloves garlic, peeled and minced
  • Salt and pepper
  • + 2 more ingredients
    • 3 tablespoons sherry vinegar
    • ¼ cup chopped shallots

1. Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest p...

View full recipe at My Recipes


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