1 lb bonless, skinless chicken breasts
1/4 cup all-purpose flour, divided (4 tbs)
3 tbs olive oil, divided
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tsp chili powder
1 tsp hot sauce (optional)
2 cups sliced mushrooms
1 (14.5 oz) can chicken broth (or white wine)
2 tbs tomato paste
1/3 cup sliced green olives
1 tsp lemon grass powder
Salt to taste
Place 3 tbs of the flour on a paper plate or wax paper. Coat the chicken with the flour. Heat 2 tbs of the oil over medium-high heat in a large skillet.
Add the chicken and cook, turning once, until chicken is cooked through. About 15 – 20 minutes. Remove and wrap in foil.
Add the last tbs of oil along with the bell peppers. Cook for 5 minutes. Add the last tbs of flour, the chili powder and, if using, the hot sauce and cook for another minute.
Add the mushrooms, broth, tomato paste, olives and lemon grass powder. Simmer until sauce slightly thickens, about 5 minutes. Taste and add salt if desired. Serve the chicken with some of the sauce.
Caesar Scalloped Potatoes
1 tbs butter
1 medium onion, chopped
2 cloves garlic, minced
1 tbs all-purpose flour
1 cup milk
1/3 cup grated Parmesan cheese (or Swiss)
4 cups diced potatoes
1 tsp mustard
1/2 tsp pepper
1/2 tsp Worcestershire sauce
Salt to taste
Heat the butter in a pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes. Add the flour, stir in for one minute.
Add the milk. Bring to a gentle boil while stirring. Stir constantly until sauce thickens, about 5 minutes.
Add the Parmesan, potatoes, mustard, pepper and Worcestershire sauce and mix well.
Reduce heat to medium-low and cover. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Taste and add salt if needed.
Curried Grean Beans
2 tbs peanut oil
2 tbs red curry paste
6 cups chicken or vegetable broth
1 lb green beans
Cooked rice (I didn’t use this)
In a large saucepan, heat the peanut oil over medium heat. Add the curry paste and stir for 1 minute.
Add the broth, stir to combine with the curry paste. Add the green beans and bring to a slow boil. Cook for 15 to 20 minutes to reduce the liquid
Reduce heat to a simmer and continue to cook until beans are very well done. Serve over rice (if using).
The chicken was great. The potatoes were good, but I added more pepper and next time I would use Swiss cheese. The green beans were okay, but it seemed like way too much liquid and the beans were too mushy for my taste.