Chicken with Pepper Relish

Chicken with Pepper Relish
Photo by James Carrier

Ingredients

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

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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