Classy chicken

I think this recipe is the first meal a friend of mine (my roommate at the time) cooked for a new beau. The relationship didn’t last, but the recipe has withstood the test of time.

Getting my ingredients ready

I have master plans to make another recipe with chicken and peppers (stay tuned), so I used half of a red pepper and half of a yellow pepper for this one. I also used three chicken breasts, cut in half because they were so big. The cooking time for the chicken will depend on how thick the chicken is; mine were pretty thin so they took a little less time. I also like this recipe because it is practically required to drink wine while you cook, since there’s wine in the recipe…but only 1/2 cup, so we wouldn’t want good wine to go to waste.

Classy chicken
Source: allrecipes.com (2002)
Serves: 4

Ingredients
1/2 cup all-purpose flour
4 boneless chicken breasts
Salt and pepper to taste
1 Tbsp olive oil
1 Tbsp butter
1/2 cup dry white wine
1/2 cup chicken broth
1 Tbsp Dijon mustard
1 bell pepper, cut into slices
5 sun-dried tomatoes, chopped
1 clove garlic, minced
1 tsp dill weed
1/3 cup sour cream or plain Greek yogurt

Directions
1. Place the flour into a shallow dish. Season chicken with salt and pepper, and then coat in flour. Shake off excess. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
2. Pour the chicken broth and white wine into the skillet, and scrape any browned bits from the bottom of the pan. Stir in the mustard. Cover and cook for a few minutes until chicken is ‘spring’ but not cooked through. Add the peppers and sun-dried tomatoes, then season with garlic and dill week. Cover, and cook until vegetables are tender and the chicken is cooked through, about 5-10 minutes.
3. Remove the chicken to a platter, and remove the pan from heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more broth or wine. Season with salt to taste, and serve chicken with sauce and vegetables from the pan.
4. Serve with pasta or rice and enjoy!
 

Classy in a pan

Classy with pasta