Friday, November 12, 2010

Creamy Chicken Picasso

Is there anything better than chicken and veggies cooked in a cream sauce and served over garlic mashed potatoes? I don't think so. This is one of those perfect winter recipes that's easy to throw together and even easier to wolf down. Apparently this dish gets its name from all the colorful peppers, but as long as it taste good they can call it whatever they like. (Ok, that's a lie. There are quite a few names I would object to, but that's besides the point.) Big thumbs up to Kayotic Kitchen for sharing this recipe.

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It might be better to chop the peppers and onions if you're serving this to picky eaters. Also, make sure you use a bigger pan than I did. I think a 9 by 13 pan would give the cream mixture more of an opportunity to thicken. Mine stayed a bit more soupy. While it was still delicious, I think it would be better if it as thicker. This recipe could easily accommodate six pieces of chicken and that's how I'll make it next time. I left out the vegetable bouillon cube and used all green bell peppers since they're cheaper and it still came out great.

Would I make this again? For sure.

Creamy Chicken Picasso

Ingredients:

4 chicken breasts
2 medium onions
3 bell peppers
2 large garlic cloves, minced
14oz can diced tomatoes
1 vegetable bouillon cube
Grated cheese
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt

Directions:

Preheat oven to 400°

1. Season the chicken with salt and pepper and cook until lightly browned a pan over medium heat. Once browned, place chicken in a baking dish and set aside.

2. Slice the onions into half rings and add to the pan. Once the onions are softened, transfer them to the oven dish with the chicken. Make sure there’s also onion underneath the chicken.

3. Cut the peppers into rings and add to the pan for a few minutes. Cook them until they’re slightly pliable and add them to the oven dish as well. Once again, make sure there’s also some underneath the chicken

4. Add the garlic to then pan, and cook for a minute or so before adding the diced tomatoes and water. Add the Italian seasoning, and a pinch of nutmeg. Pour in the cream, season with salt and pepper and let simmer for 5 minutes, then pour all over the chicken and vegetables.

5. Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove foil, top with grated cheese and bake uncovered for another 15 minutes.

Serve it with spaghetti and/or crusty bread.

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