By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 1/4 c
- bell peppers, colors of choice
- 1 Tbsp
- 1 Tbsp
- garlic salt
- 1/2 c
- chicken broth
- chicken bouillon cube
1Dissolve chicken bouillon in 1/2 cup of hot water.
2Cut each chicken breast piece again in half, making 8 pieces in all.
3Dip chicken pieces in flour, shake off excess.
4Rinse peppers, remove seeds and membranes. Slice.
5Heat the butter in a skillet.
6Brown chicken pieces all around.
7Sprinkle with garlic salt, salt and pepper and remove from skillet. Keep warm.
8Heat oil in pan and add peppers.
9Cover with lid.
10Cook peppers for about 5 minutes, shaking pan frequently.
11Remove from pan.
12Add bouillon cube dissolved in water to pan.
13Stir to dissolve pan juices and drippings.
15Add chicken and peppers to pan.
16Cover with lid.
17Heat and cook for about 6 to 7 minutes or until chicken is done.
18Sprinkle with some fresh herbs, if available.
19Or add thinly sliced green onions.
20Tips: You may add some crumbled cooked bacon over dish before serving.
21You may also substitute garlic powder with 2 green onions, sliced and sprinkle over ready dish.