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Persian Chicken Recipe

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This recipe for Persian Chicken is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts (skinless)
1/4 cup flour
1/4 t. chili powder
1/2 t. seasoned salt
1/8 t. pepper
1/8 t. ground cumin
3 T. oil
3/4 cup dry wine or vinegar
1 cup bulgar wheat
2 T. slice green onions
2 T. butter
2 cups chicken broth
1/2 t. salt
1/2 t. thyme
1 cup green pepper, cut in chunks
2 large bananas, cut in chunks
1/4 cup sour cream
Directions:
Directions:
Coat chicken breasts with this mixture:
1/4 cup flour, 1/4 t. chili powder, 1/2 t. season salt, 1/8 t. pepper, 1/8 t. ground cumin.

Brown breasts in 3 T. oil. Add 3/4 cup dry wine. Cover and simmer until tender (about 20 minutes). Remove chicken breasts when cooked tender. Add to chicken drippings in fry pan, green pepper and banana chunks. Cook until heat through. Stir sour cream into skillet last. Heat, but don't boil

In separate pan, saute bulgar wheat, green onions and butter. Add chicken broth, salt and thyme. Cover and bring to boil. Reduce heat, simmer about 15 minutes. REMOVE FROM HEAT.

To serve: place bulgar mixture on platter, top with chicken breasts and sour cream sauce.
Personal Notes:
Personal Notes:
Real good -- recipe from missionary friend.

 

 

 

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