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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 11.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 487.7 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 19.6 g

View full nutritional breakdown of Chicken with Vidalia Onions & Peppers calories by ingredient
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Chicken with Vidalia Onions & Peppers

Submitted by: PMGOHIO

Introduction

I modified another recipe to add sweet red and yellow peppers; this was delicious! I modified another recipe to add sweet red and yellow peppers; this was delicious!
Number of Servings: 5

Ingredients

    1/4 cup olive oil
    1 large vidalia onion, sliced
    1 sweet red pepper, sliced
    1 sweet yellow pepper, sliced
    1 lb. boneless, skinless chicken breasts, cut into strips about 3" long
    1/4 cup seasoned flour
    1/2 cup dry white wine
    1 cup chicken broth
    2 Tbsp. fresh rosemary
    Freshly ground pepper and salt

Directions

Heat 2 Tbsp. olive oil in large skillet and cook the onions and peppers slowly over low heat. Sprinkle with salt, pepper and rosemary as they cook. Stir frequently, avoid browning. The objective is to kind of "melt" the onions and peppers to bring out the flavor. This might take about 15-20 minutes.

Push the onions and peppers to the edge of the pan, raise the heat to medium and add remaining olive oil. Put the seasoned flour in a ziplock back and add the chicken pieces; shake to coat evenly. Brown the chicken pieces on all sides; watch the onions and peppers to be sure they don't burn. Add wine and broth and bring to a boil. Cover and cook for about 20 minutes, until chicken is cooked through and sauce is thickened. Serve over rice. Makes 4-5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user PMGOHIO.






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