Mexican Chicken in Peanut Sauce Recipe

Ingredients

1/2 cup unbleached all-purpose flour (or 1/4 cup oat bran and 1/4 cup all-purpose flour)

1 1/2 lb boneless chicken breasts, skinned and cut in half (or turkey breast)

1/3 cup Filippo Berio Extra Virgin Olive Oil, divided

2 sweet bell peppers, diced

1 large onion, diced

2 cups low-salt chicken broth

1/4 cup dry-roasted unsalted peanuts

1 tsp dried oregano

1 tsp chili powder

1/2 tsp ground cloves

1/4 tsp ground cinnamon

1 clove garlic, crushed

1/4 cup cornstarch

1/4 tsp freshly ground pepper

Directions

Place flour in plastic or paper bag; shake one piece of chicken at a time to coat. Heat 1/4 cup olive oil in heavy skillet set over medium heat; sauté chicken, turning once, for 10 minutes or until lightly browned on both sides. Set chicken aside.
Add remaining oil to skillet; sauté peppers and onion until tender. Add chicken broth, peanuts, oregano, chili powder, cloves, cinnamon and garlic to skillet; bring to simmer. Remove 1/2 cup sauce and blend with cornstarch; stir into skillet and simmer until thickened.
Return chicken to skillet; cover and simmer over low heat for 45 minutes or until chicken is tender. Season with pepper to taste.

Recipe provided by The Low Cholesterol Olive Oil Cookbook.

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Mexican Chicken in Peanut Sauce