Chicken Escabechechicken, low-fat ----WALDINE VAN GEFFEN VGHC42A---- 2 tablespoon olive oil; divided 1 yellow pepper; cut strips 1 red pepper; cut strips 1 large red onion; cut rings 1/3 cup white wine vinegar 1 cup chicken broth 1 lb chicken breasts; cut strips 1 peppercorns 1 teaspoon rosemary 1/2 teaspoon thyme 1/2 teaspoon allspice 1 salt and pepper Saute veggies in 1 tb oil until tender. Press herbs into chicken. Remove veggies, add 1 tb oil and saute chicken pieces. When done, add broth and vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or pasta. Source: Lightly Ethnic |
