Chicken Breast
with Bok Choy and Red Bell
Pepper Cream Sauce
Ingredients: (yield: 2 servings)
2 ea Chicken Breast, boneless and skinless, cut into 3 inch strips
2 tbsp Scallions, chopped
1 oz Lime Juice
To-Taste Salt
To-Taste Pepper
10 oz Chicken Stock
8 oz Bok Choy, thinly sliced
8 oz Wild Veggie Red Bell Pepper
2 tbsp Sour Cream
8 oz Steamed Rice
Procedure:
- Marinate the chicken in the scallions, lime juice, salt, and pepper for one hour
- Heat chicken stock and simmer the chicken breast for three minutes
- Remove chicken and reserve
- Wilt the bok choy in the stock and remove
- Add the Wild Veggie Red Bell Pepper to stock and simmer for 3 minutes
- Whip in sour cream and season to taste with salt and pepper
Assembly:
- Place the chicken and bok choy over steamed rice and top with sauce
