Chicken Piperade
Chicken with sauteed onions and peppers. Nothing better
Servings: 4
Calories: 137kcal
Ingredients
Pepper Mixture:
- 1 cup red bell peppers cut in strips
- 1 cup green bell peppers cut in strips
- 2 cups sliced onions
- 1 large clove garlic finely minced
- 1/2 tsp thyme
- 2 tbs butter
- 1 tbs oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Follow the recipe for Sauteed Chicken but omit the beurre manie. Remove chicken and the sauce to a deep dish and keep warm
- Wipe out skillet and again heat over medium heat.
- Add the butter and the oil and let the butter melt. Add the onions and cook until they are translucent. Add the pepper strips, salt, pepper, thyme and garlic. Cook about 5-10 minutes or until onions are tender, but not browned and peppers are tender but still a bit crisp.
- Add chicken and sauce to the skillet and toss in the veggies. Cover and heat for 5 minutes or until chicken is hot.
Notes
I double and even triple the amount of each pepper and use another cup of onions too. That way it’s a complete meal in itself.
Due to the limitations of the app for nutritional information, refer to the linked recipe and add the calorie count for 1 serving to the amount of calories stated here.
Video
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 348mg | Potassium: 275mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1596IU | Vitamin C: 88mg | Calcium: 34mg | Iron: 1mg