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Entrée – Poultry
Chicken with Roasted Peppers and Capers |
This recipe was inspired by
Sara McCarthy, of San Mateo, CA (USA).
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Yield: two portions
Ingredients:
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as needed |
nonstick cooking spray |
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2 each |
chicken breasts |
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1 c. |
Marsala wine |
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1/4 c. |
white wine vinegar |
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5 each |
pieces of roasted bell peppers, jarred, chopped |
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1 each |
clove of garlic, diced |
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3 Tbsp. |
capers |
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to taste |
salt |
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to taste |
pepper |
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1 c. |
chicken broth |
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1 c. |
couscous |
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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.
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