A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Poultry
Chicken with Roasted Peppers and Capers

This recipe was inspired by
Sara McCarthy, of San Mateo, CA (USA).



Yield: two portions

Ingredients:

as needed nonstick cooking spray
2 each chicken breasts
1 c. Marsala wine
1/4 c. white wine vinegar
5 each pieces of roasted bell peppers, jarred, chopped
1 each clove of garlic, diced
3 Tbsp. capers
to taste salt
to taste pepper
1 c. chicken broth
1 c. couscous
 


Procedure:
Spray a medium skillet with nonstick cooking spray. Over medium-high heat, brown the chicken breasts on both sides.

Add the Marsala, vinegar, peppers, garlic, and capers. Reduce heat to low and cook for 20-30 minutes, or until chicken is cooked through.(Not much sauce mixture will be left.) Season to taste.

While chicken is cooking, bring chicken broth to boil in a small saucepan. Add couscous to broth. Stir, cover, and remove from the heat. Couscous will be ready when the broth has been absorbed. Fluff couscous with a fork before serving.

To serve, place the cooked chicken breast atop couscous on a plate and spoon the sauce over the chicken.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology