2 servings (serving size: 1 chicken breast half, 1/2 cup pepper mixture, and 1 cup potatoes)

The garlic rub enhances the browning and adds flavor.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/2-inch) strips; set aside.

Step 3

Combine salt and garlic on a cutting board; chop until mixture becomes a coarse paste. Rub garlic mixture over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until golden, turning once. Add shallots; cook 1 minute, stirring frequently. Add broth, curry, thyme, and fennel. Cover, reduce heat, and simmer 10 minutes. Add peppers; cook 2 minutes or until chicken is done.

Step 4

Warm the mashed potatoes according to package directions. Serve potatoes with chicken and pepper mixture.

Ratings & Reviews

Seattle723's Review

September 03, 2010
I made the recipe exactly as written and found that the taste of the curry powder wrecks the recipe. Bistro implies French, and all the other ingredients conform to that cuisine. Neither my husband nor I liked the taste of the sauce; we tossed the recipe after dinner.