Recipes

Glazed Chicken with Red Peppers

This recipe is from the February 2009 issue of Chatelaine magazine. When we first saw this recipe while waiting in a Doctor's office, we thought it sounded tasty and so tried making it at home the next day. This has turned out to be one of our favorite chicken dishes of all time - we just refer to it as our gourmet meal. We serve it with "STI Potato's" - washed, peeled, diced and towel-dried Russet baking potato's tossed in a tablespoon of olive oil with added spices to taste then baked in a 400F (about 200C) oven until done.
 

Ingredients:

1 tablespoon (15 ml) butter 2 boneless, skinless chicken breasts 1 (or more!) fresh red peppers 2 tablespoons white wine vinegar or white wine 1/4 cup (50ml) red pepper jelly - regular or hot, to taste      as illustrated to the right... 1 teaspoon (5 ml) dried rosemary or thyme leaves pinch of hot chili flakes (optional)

Method:

Melt butter in a large frying pan over medium heat. When bubbly, add chicken breasts and cook until golden brown, 3 to 4 minutes per side
Meanwhile, thinly slice red peppers into strips. When chicken is golden, reduce heat to low, cover, and cook, turning occasionally, for an additional 5 minutes. Add red pepper strips and turn to coat. Continue cooking until chicken is springy when pressed and is white throughout - but do not overcook.

When chicken is cooked and peppers are tender, remove to plates. Pour vinegar or white wine into pan. Using a wooden spoon, scrape up any chicken bits from bottom of pan. Add red pepper jelly, rosemary or thyme and chili flakes. Stir until melted, about 30 seconds to 1 minute. Boil sauce, stirring continually, until it thickens, about 30 seconds or so. Pour over chicken and peppers. Serve immediately with your favorite potato dish.

Serves two. Recipe can easily be doubled for additional servings.

Enjoy.

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