Chicken And Bell Pepper With Onion Confit Recipes

Steps:

• Heat 3/4 cup oil in heavy large saucepan over medium-high heat. Add onions and sauté 3 minutes. Add all bell peppers, garlic, thyme, and sugar; sauté 5 minutes. Reduce heat to medium-low. Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer. Drain confit and cool; discard cooking oil. Season to taste with salt and pepper.
• Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth. Season sauce to taste with salt and pepper. (Bell pepper confit and sauce can be made 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 400°F. Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat in flour; shake off excess. Sauté chicken in skillet until golden, about 1 minute per side. Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
• Meanwhile, rewarm bell pepper confit over medium heat. Stir sauce over low heat just until heated through. Spoon bell pepper confit onto 4 plates.
• Slice chicken diagonally and place atop bell peppers. Drizzle sauce around chicken and serve.

Steps:

• Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
• Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.

Steps:

• In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
• Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
• Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
• Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
• Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
• Serve over hot cooked rice or noodles.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.