Sweet Pepper Chicken
As I’m desperately trying to write this post, Suzie Q (my youngest gal) decides to catch up on her shows. It’s Saturday morning and I don’t have the heart to tell her to move the party downstairs to the less than fabulous television.
This is what I get for parking myself, and my office, in the dining room. It seemed like a good idea at the time. It has the most wonderful views of the mountains and it’s the most peaceful room in the house.
Until now. I have no door, so I’m resorting to noise reduction headphones and Josh Bell’s Vivaldi.
I think this morning however I’m more in need of some Miranda Lambert and the Pistol Annies. But I can’t write when Miranda’s singing.
She makes me want to grab my spatula and hold a concert in my kitchen. Not conducive to writing a food post. So back to Vivaldi I go.
Now that the television canceling music is in place, I can truly tell you I totally winged this recipe. This dish was born out of my intense passion for peppadew peppers. My compelling need to eat a few peppadews with my dinner. Sounds crazy I know.
But sometimes I get fixated on a food and that’s that. Nothing can be done. Like the time I fell in love with Valbreso Sheep’s Milk Feta (actually, it’s in this recipe too). I used Valbreso feta in everything I could think of. I’d even sneak little bites straight out of the frig! It’s my affliction. I did the same two summers ago with fresh peaches from Eastern Washington. I posted peach recipes for a month.
If you favor goats cheese crumbles over the feta, I say go for it! It’ll be just as tasty. Enjoy this little dish while we wait for the spring produce to arrive
Sweet Pepper Chicken
4 – 6 chicken cutlets (these are thin cut boneless, skinless chicken breasts)
2 tablespoons of your favorite oil (I like coconut, grapeseed and olive)
1/2 cup sliced peppadew peppers found either in the mixed olive section near the deli or jarred in the pepper aisle… or cherry peppers (seeded)
1 leek, chopped (white part only)
1/2 cup feta cheese (I love Valbreso brand sheep’s milk feta; or goat cheese crumbles are delish as well)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano and/or Italian parsley
2 tablespoons butter
1/2 cup white wine
Salt and Pepper to taste
In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through. Cutlets should be “thin cut” and easily cooked stove top. If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking. Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.
Once the chicken is done transfer to a platter and keep warm. In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted. Add the garlic and fresh herbs and saute for about one minute longer.
Then add the white wine and let the wine simmer and reduce by half.
Take the leeks off the heat and fold in the sliced peppers. Season with salt and pepper to taste.
Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta. Serve immediately.
Because this dish is so flavorful I serve it with roasted or steamed asparagus and a lovely saffron infused rice.