Tender chicken breasts smothered in peppers and onion with a brothy tomato based sauce that's perfect with a good piece of crusty bread. This dinner for two is made with a handful of ingredients you probably have in your pantry now.
Ingredients:
2 boneless, skinless chicken breasts
3 tbsps olive oil, divided
Montreal steak spice
1 medium onion, sliced
2 sweet bell peppers, sliced
2 tsps minced garlic
2 tbsps tomato paste
1 tsp smoked paprika
1/2 tsp celery seed
1 cup chicken or vegetable broth
Heat 2 tbsps olive oil in a skillet. Generously sprinkle chicken with Montreal steak spice and brown in medium hot oil about 4 minutes per side. Remove to a plate.
Add 1 tbsp olive oil to the same skillet. Add onion and cook on medium to medium high heat and when onions are translucent add the garlic for 1 minute. Next toss in the peppers and cook 2-3 minutes.
Stir in the tomato paste, paprika, celery seed and broth. Return the chicken to the pan and nestle it into the onions, peppers and broth. Bring to a boil then reduce heat and simmer, covered for 20-25 minutes. After that time remove the cover and increase the temperature to medium high for 1-2 minutes to slightly reduce the liquid.
Serve with your favourite rice.
Serves 2
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