Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Skinless, boneless chicken -(about 1 pound)
-breast halves (about 1/2 c Finely chopped onion
1 3/4 Pounds, total) 1/2 c Celery, cut into 1-inch-long
Salt, to taste (if desired) -thin julienne strips
Freshly ground pepper,to 2 ts Paprika
-taste 1 tb White vinegar
2 tb Butter 1/4 c Chicken broth (fresh OR
1 tb Oil (corn, peanut or -canned)
-vegetable) 1/2 c Heavy cream
3 Sweet red bell peppers 2 tb Finely chopped fresh parsley

Sprinkle the chicken pieces with salt and pepper. Heat the butter
and oil in a skillet and add the chicken breast halves. Cook for
about 1 1/2 minutes on each side.

Meanwhile, core the peppers and remove the seeds and veins. Cut the
peppers into lenghtwise strips about 1/4 inc wide. You should hace
about 3 cups. Scatter the pepper strips, onion and celery over the
chicken, then sprinkle with the paprika.

After the chicken pieces have cooked for a total of 8 minutes, add the
vinegar, broth and cream. Bring to a boil, then cover closely and
cook for 7 to 8 minutes. Sprinkle with the parsley before serving.

Makes 4 servings.

[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown]

Posted by Fred Peters.

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