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Cilantro Chicken
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4 | skinless, boneless chicken breasts |
3 tbsp. | olive oil |
Juice of 1 | lemon |
1 tbsp. | white wine Worcestershire sauce |
2 tsp. | ground green peppercorns |
1 (14 1/2 oz.) can | stewed tomatoes |
Lg. handful fresh cilantro, chopped (can substitute 1 1/2 tbsp. dried) | |
Salt | |
pepper to taste | |
1/2 tsp. | garlic powder |
2 tbsp. | flour |
1/2 c. | chicken broth |
3 tbsp. | chopped onion |
3 tbsp. | chopped bell pepper |
Heat olive oil in skillet and brown chicken breasts on both sides. Add onion/bell pepper; cook until onion is clear. Remove chicken to a plate and add flour to remaining oil. Mix until thickened, then add chicken broth to make a sauce. Return chicken to skillet. Add white wine, Worcestershire sauce, lemon juice, tomatoes, garlic, peppercorns, cilantro, and salt/pepper. Cook, covered, on low 1/2 hour. Serve with rice or fettuccine. Can garnish with fresh avocados.
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