Monday, June 10, 2019

Cheesy Chicken and Peppers

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

Cheese Sauce:
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!

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