Chicken, Roasted Red Peppers & Tossed Pinenuts
A one-skillet chicken dish that is easy enough for a weekday supper, yet fancy enough for an intimate dinner party. Serve with wild rice.
2 red peppers; halved, with seeds & membranes removed
1 teaspoon of chili powder
Salt and pepper, to taste
2 1/2 tablespoons all-purpose gluten-free flour (Check label for allergens)
4 chicken breasts, skinless and boneless
3 tablespoons olive oil
4 tablespoons sliced scallions
2 teaspoons Dijon mustard (Check label for allergens)
¼ cup of pinenuts, plus 1 tablespoon
1 8-ounce container of crème fraiche
Place the red pepper halves on a baking sheet skin side up, and place under a pre-heated broiler, and broil for 8-10 minutes, or until the peppers turn black. Remove from the oven and place in a paper bag and close tightly. This will loosen the pepper skins for easier removal. Once the peppers are cooled, remove from the paper bag and rub to remove the skins. Next, cut the flesh into narrow strips and set aside.
Blend the chili powder, salt, pepper and the flour in a shallow plate or bowl. Toss each chicken breast in the mixture to coat.
Heat the oil in a large skillet and cook the chicken breasts under golden and tender. Next add the scallions, and cook for another 5-6 minutes. Add 2/3 of the red pepper strips, the mustard, ¾ cup of the pinenuts and the crème fraiche. Stir until well blended, continue to cook until heated through.
Serve the chicken while hot, top with a sprinkle of the additional pinenuts and the remaining roasted red pepper strips.
Serves 4.
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