Recipe - Southwestern Chili-Chicken With Peppers

1 lg Tomato
1 lg Red bell pepper
1 lg Poblano chili pepper, or
1 cn (4 ounces) green chilies,
1 small Red onion
One fourth cup Allpurpose flour
1 tablespoon Chili powder
1 teaspoon Ground cumin
4 Skinned and boned chicken
Breast halves (about 5
Ounces
1 tablespoon Olive oil
1 One half cup Chicken broth
1 One half teaspoon Salt
1 teaspoon Pepper

1. Core and coarsely chop tomato. Halve, core and seed bell pepper and
poblano pepper, then chop both coarsely. Halve and thinly slice red onion.

2. Mix flour, chili powder and cumin on a sheet of waxed paper. Coat
chicken with seasoned flour, shaking off any excess (reserve remaining
seasoned flour).

3. Heat oil in a large nonstick skillet over mediumhigh heat. Add chicken
breasts and cook 3 to 4 minutes on each side, turning once, until lightly
browned. Remove to a plate with slotted spoon.

4. Add tomato, peppers and onion to oil in skillet. Cook over mediumhigh
heat 2 to 3 minutes, stirring occasionally, until vegetables wilt.

5. Stir remaining seasoned flour into chicken broth in a small bowl or
measuring cup until blended. Stir into skillet and bring to a boil. Add
chicken, salt and pepper.

6. Cover and simmer 8 to 10 minutes, stirring sauce and turning chicken
occasionally, until vegetables are tender, sauce is slightly thickened and
chicken is cooked through.

Posted to MCRecipe Digest V1 #160

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

From: CookieTstr@aol.com

Recipe By :Womans Day