One thing I’ve learned in the last 6 months is I have a problem with portioning meals for two people. Personally, I think recipes for two are sort of hard to find on the Internet and I’m always up for trying new dishes. What I don’t want to do is try something new for six and get stuck eating it for a week – ugh! That’s why today I was pleasantly surprised to find that Pillsbury has a cooking for two recipe section on their website. Fabulous idea Pillsbury :)
I tried the Savory Chicken with Peppers recipe and I must say… it was pretty tasty. Although, I did make a few modifications. Here is my version of the Savory Chicken with Peppers recipe for two.
- 1 T. olive oil
- 6 boneless skinless chicken thighs
- 1 medium onion, thinly sliced
- 1 cup beer
- 1 tsp. Miller’s Chicken Flavored Soup Base
- 1/2 cup warm water
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small package fresh mushrooms, thinly sliced
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper (I used a generous amount because I like a lot of flavor). Add chicken to the skillet, then onion slices. Cook 4 to 5 minutes, turning chicken once, until chicken is brown on all sides.
Add beer to skillet. Mix 1 tsp Miller’s Chicken Flavored Soup Base with 1/2 cup warm water and pour into skillet as well. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until chicken is fork-tender and juices run clear.
Stir in bell peppers and mushrooms. Increase heat to medium; cook uncovered 5 minutes longer, stirring occasionally until peppers are crisp-tender and mushrooms are cooked through.
NOTE: I served the finished savory chicken and pepper dish over a bed of white rice.