Chicken With Red And Yellow Peppers Recipe

• 2 sweet red peppers
• 2 sweet yellow peppers
• 5 whole chicken breasts, skinned and boned
• 2 tbsp. butter
• 2 tbsp. good extra virgin olive oil
• 1 1/2 lbs. asparagus
• 1/2 c. Marsala wine
• 1 tbsp. chicken base
• 1 tbsp. minced fresh or possibly 1 teaspoon dry thyme
• 1 tbsp. minced fresh or possibly 1 teaspoon dry rosemary
• 1 lg. tomato, seeded and minced
• 2 tbsp. fresh lemon juice
• 3/4 c. whipping cream
• Salt and pepper
• 3/4 c. snipped fresh chives

1. Cut the chicken into 1 1/2 inch chunks.
2. Cut the asparagus into 2-inch pcs on the diagonal.
3. Core and cut the peppers into squares about the size of the chicken pcs.
4. In a wok, heat 1 Tbsp.
5. butter and 1 Tbsp.
6. oil over medium high heat.
7. Add in the peppers and stir fry till crisp tender, about 4 min.
8. Remove and set aside in a bowl.
9. Add in the asparagus to the wok and stir fry for 5 min; add in to the peppers.
10. Add in the remaining butter and oil to the wok and stir fry the chicken, in batches if necessary, for 8 min or possibly till cooked.
11. Remove from the wok with a slotted spoon and add in to the vegetables.
12. Add in the wine, chicken base, and herbs to the wok.
13. Bring to a boil and cook till syrupy.
14. Pour in the lemon juice and bring to a boil.
15. Add in the cream and season to taste.
16. Cook till thickened.
17. Add in the chicken and vegetables and stir to coat with the sauce.
18. Heat through and pour into a serving bowl.
19. Top with chives.
20. Serve over basmati rice, if you like.
21. Serves 6.

sweet red peppers, sweet yellow peppers, chicken breasts, butter, olive oil, asparagus, marsala wine, chicken base, thyme, rosemary, tomato, lemon juice, whipping cream, salt, fresh chives

Taken from cookeatshare.com/recipes/chicken-with-red-and-yellow-peppers-33719 (may not work)