Monday, December 26, 2011

Chicken in Spicy Vegetable Sauce

A healthy dish that's quick and easy to make. Perfect for those new year's resolutions of starting to eat right.

4 thin chicken breast filets
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large carrot, diced
1 small onion, sliced
3 baby Bella mushrooms, sliced
3 garlic cloves
1 jalapeno pepper, sliced
Sour cream or plain Greek yogurt (optional)

In a sauté pan, heat a couple drizzles of EVOO over high heat. Season each side of chicken with salt and pepper. Quickly sear each side until browned, but do not cook through. Remove chicken from pan and set aside.

Turn heat to medium, add vegetables to the same pan; sauté until tender. Add vegetables to a blender and puree until smooth. If necessary, add water to help it get started. Add salt and pepper to taste.

Over low heat, return chicken to pan, add vegetable mixture, cover and simmer for 20 minutes, or until chicken is cooked all the way through. Before serving, stir in a couple tablespoons of sour cream or plain Greek yogurt to make sauce creamy (optional).

Serve over rice or pasta.

- To give dish a stronger garlic flavor, don’t sauté with vegetables and instead add to blender raw.
- To make dish spicier, don’t sauté jalapeno with vegetables and instead add to blender raw. Or if you don’t want a spicy sauce, omit the pepper entirely.

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