While chicken breast may not have a great deal deal of personality, they certainly are convenient, versatile and easy to cook. This recipe calls for them to be topped with a savory sweet pepper and tomato mixture. This recipe is from “New Home Cooking,” by Florence Fabricant.
1 Tbsp extra virgin olive oil
juice of 1 lemon
1/2 tsp dried sage
freshly ground black pepper
4 skinless, boneless chicken breast
1 small red bell pepper, seeded and finely chopped
6 ounces ripe plum tomatoes, finely chopped
2 scallions, minced
hot red pepper flakes
Combine 1 tsp of the olive oil, with the lemon juice, sage, and pepper to taste in a shallow dish. Add the chicken breast, turn them once to coat them, and set them aside to marinate for 15 minutes.
While the chicken is marinating, heat the remaining oil in a non-stick skillet. Add the chopped red pepper and tomatoes, and cook over medium high heat for 5 to 10 minutes, until they have reduced to a thick sauce. Add the scallions, cook a moment longer, then season with hot pepper flakes. Remove the tomato mixture from the skillet.
In the same skillet, saute the chicken breast for about 5 minutes on each side, until just cooked through. Transfer the chicken to a serving plate or individual plates.
Return the tomato mixture to the skillet to reheat briefly, then spoon over the chicken and serve.
Serves 2.
