Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breast halves (about 1-1-/2 lbs))
  • 1/2 cup flour
  • Salt and freshly ground black pepper
  • 1-1/2 to 2 teaspoons Espelette pepper (divided (see notes for substitutions))
  • 1 tablespoon butter
  • 3 tablespoons olive oil (divided)
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (very finely chopped)
  • 1 medium green bell pepper (cored, seeded and cut into 1/4-inch strips)
  • 1 medium red bell pepper (cored, seeded and cut into 1/4-inch strips)
  • 1 medium yellow (or orange bell pepper, cored, seeded and cut into 1/4-inch strips)
  • 1 cup diced tomatoes (undrained)
  • 1/2 cup low-sodium chicken broth (divided)
  • 1 bay leaf
  • 2 sprigs fresh thyme

Instruction

  • Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2-inch.
  • Combine the flour, 1 teaspoon salt, a few grinds of black pepper and 1/2 teaspoon of the Espelette pepper on a plate or sheet of wax paper.
  • Heat the butter along with 1 tablespoon of the olive oil in a large skillet over medium-high heat. Dredge each piece of chicken in the seasoned flour, shake off the excess and add the chicken to the pan.
  • Cook the chicken until pale golden in color, 1-1/2 minutes per side. Transfer to a plate and set aside.
  • Add the remaining olive oil to the pan and reduce the heat to medium. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 to 2 minutes longer (do not brown).
  • Add the peppers and continue cooking until crisp-tender, 3 to 4 minutes, stirring frequently. Add 1 teaspoon of the Espelette pepper, season to taste with salt and pepper, then stir in the tomatoes and 1/4 cup of the chicken broth.
  • Add the bay leaf and fresh thyme, cover the pan and cook, stirring occasionally, until the peppers are very tender, 5 to 7 minutes. Check the seasoning and add more Espelette pepper if desired.
  • Stir in the remaining chicken broth and return the chicken to the pan, nestling each piece into the pepper mixture. Cover and cook until the chicken is done, 3 to 4 minutes, turning once. Discard the bay leaf and thyme.
  • To serve, arrange a bed of peppers and a serving of steamed rice on each plate and top with a piece of chicken.