Chicken with peppers

Another keeper from NYTimes Cooking for weeknight cooking: chicken breasts with peppers. I didn't have parsley, so I substituted thyme. I also added more chicken stock to my tomato/pepper mixture to give it a slightly gravy-er consistency, and I added butter to it at the end to thicken it. Overall, a highly adaptable and delicious recipe. I'll try rubbing paprika to the breast next time in addition to the salt and pepper before cooking. Enjoy!

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