|Tomato & Vegie Chicken|
Season Breasts with Salt, Pepper, Oregano and Chile powder (Used serrano,jalepeno) and lemon juice. In a non stick skillet with a little oil brown Chicken breasts. Remove from skillet, add garlic and cook for 1 minute, then deglaze pan with lemon juice and balsamic vinegar.
In a heavy bottomed pot add olive oil and then onions, peppers, fennel, red pepper flakes and fresh chile. Cook on med high heat till vegies show some color. Add Chicken, garlic-lemon-balsamic sauce, mushrooms with liquid, lemon zest, chicken stock (or base +1/2 cup water) tomatoes and tomato paste. Simmer on low for 1 hour. Serve over rice or pasta.
* Fresh Mushrooms are fine but I think the dried add depth to the dish.
From: Robert Lusk
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