Recipe - Breast Of Chicken With Yellow Bell-Pepper Sauce

2 lg Yellow bell peppers
1 tablespoon Vegetable oil
One half teaspoon Each cumin seed and yellow
Mustard seed
One fourth teaspoon (for mild) to One half teaspoon
(for hot) ground red pepper
(cayenne)
One fourth teaspoon Salt
4 Skinned and boned chicken
Breast halves (about 5
Ounces each)
One fourth teaspoon Ground turmeric
4 Sprigs (about 3 inches long)
Fresh tarragon, or 1/4
Crumbled

1. Halve, core and seed bell peppers, then chop coarsely.

2. Heat oil in a large nonstick skillet over medium heat. Stir in cumin and
mustard seeds, ground red pepper and 1/8 teaspoon of the salt. Stir until
mustard seeds begin to pop, about 2 minutes, then stir in the chopped bell
peppers. Cook 5 to 6 minutes, stirring often, until tender.

3. Scrape mixture into blender or food processor. Process to a purAe.

4. Sprinkle chicken with remaining 1/8 teaspoon salt and the turmeric. Put
tarragon into skillet used for peppers. Add chicken and cook over medium
heat 3 to 4 minutes per side, turning once, until chicken is no longer pink
at center.

5. To serve: Ladle bellpepper sauce on serving plate, top with chicken and
garnish with tarragon sprigs.

Posted to MCRecipe Digest V1 #160

Date: Fri, 19 Jul 1996 17:56:34 0400

From: CookieTstr@aol.com

Recipe By :Womans Day