Recipe information
Yield
Serves 4
Ingredients
3 tablespoons butter
4 boneless skinless chicken breast halves
1 small onion, chopped
4 mushrooms, sliced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 14- to 16-ounce can stewed tomatoes
1/3 cup canned chicken broth
1 teaspoon chili powder
1/2 teaspoon dried crushed red pepper
Preparation
Step 1
Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter.
Step 2
Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and sauté until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve.
