Peppered Poultry

December 05, 1990|By Charlyne Varkonyi

TC

One day you wake up and realize that your relationship with your mom has changed. You have finally grown up, and the watershed was food talk.

How many years do we spend asking Mom, "What's for dinner?" Then one day, the conversation shifts to what you have cooked for dinner or what she thinks you should cook for dinner. The following Fastlane Feast was inspired by one of those long-distance conversations where Mom told me how she discovered this wonderful recipe while watching one of those television shows about great chefs. The show? She can't remember. The restaurant? Well, it was one of those fancy New York places, but she couldn't remember which one. No matter. It was great. That's what counts.

Then she rattled off a list of ingredients in the culinary shorthand that I have gotten used to after all these years. Her cryptic instructions are peppered with phrases like "cook till done" and "use some sherry and some chicken broth." I thought I got the point.

Well, almost. A few weeks later, when I visited her and actually tasted the celebrated dish she was so excited about, I realized that she left out the fact that the peppers she used were roasted. And, since I had already changed the dry sherry to sweet sherry and the fresh basil ingredient to fresh cilantro, what we have is a dish of a completely different flavor. Tune in later for a Fastlane adaptation of Mom's great roasted pepper dish.

For now, enjoy this tasty poultry pepper medley and serve it with au gratin herb rice with corn, green salad with dressing and chocolate and vanilla tea cookies.

Items you should have in your pantry include: olive oil, garlic, flour, salt, pepper, garlic and onion powder, chicken broth, cream sherry, lettuce andsalad dressing.

Your 10-item-or-less shopping list should include:

*1 red pepper

*1 yellow pepper

*4 ounces white mushrooms

*1 pound boneless, skinless chicken breasts

*1 bunch fresh cilantro leaves

*1 box (3.8 ounces) au gratin herb rice mix

*1 box frozen corn

*chocolate and vanilla tea cookies

Poultry pepper medley

Makes 4 servings.

2 tablespoons plus 1 tablespoon olive oil

2 cloves garlic, minced

1 red pepper, cut in strips

1 yellow pepper, cut in strips

4 ounces white mushrooms, sliced

1 pound boneless, skinless chicken breasts

flour

salt and freshly ground pepper, to taste

garlic powder, to taste

onion powder, to taste

1/4 cup fresh cilantro leaves

1 cup chicken broth

1/2 cup cream sherry

Put 2 tablespoons of oil in a nonstick frying pan and heat until almost smoking. Add garlic, peppers and mushrooms and saute on high about 3 to 4 minutes, stirring occasionally.

Meanwhile, flour chicken and season with salt, pepper, onion and garlic powders on both sides. Remove sauteed vegetables from pan and reserve. Add 1 tablespoon oil and tilt pan until the oil coats the bottom of the pan evenly. Add chicken and cook on medium high until brown on both sides, about 4 to 5 minutes per side. Add cilantro, chicken broth and sherry. Turn temperature up to high and bring to boil. Reduce heat to medium, add sauteed vegetables and cook about 8 to 10 minutes.

Seasoned rice with corn

Makes 4 servings.

1 box (3.8 ounces) au gratin herb rice

1/2 cup frozen corn

Cook rice according to package directions. Meanwhile, put the corn in a microwave safe dish, cover with plastic wrap, turning the corner back so that the steam will vent. Cook on high for 3 minutes. Add corn to rice dish and serve.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.