Serve this Cheesy Chicken and Peppers on sourdough toast and with rice, but it’s just as good on its own if you want to have lower carbs or go gluten-free. Serves 3-4 Total Time: 33 minutes
3 boneless skinless chicken breasts, cut into strips
1 tablespoon butter
2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup half-and-half
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 cup grated Swiss or cheddar cheese
1 red pepper, sliced
1 green pepper, sliced
Prepare cheese sauce: in a saucepan melt the butter add flour; stir to combine. Slowly add chicken broth, stir over med/high heat bring to boil. Add in the half-and-half, salt, pepper, Worcestershire sauce and cheese; stir until thickens. Set aside.
Sauté chicken until just browned. Reduce heat to medium and cook an additional 7 minutes until chicken is done. Add the sliced peppers and cook a few minutes more. Arrange on a serving platter. Pour cheese sauce over chicken. Serve with rice or noodles. Yum Yum!