Skillet Chicken with Peppers
and Blue Cheese Glaze

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons pine nuts or walnuts
• 4 to 6 boneless chicken breasts
• Salt and pepper
• 2 medium green bell peppers, cored, seeded and cut into strips
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 tablespoons fresh minced tarragon
• 1/4 cup crumbled blue cheese
• 1 1/2 cups orzo pasta, cooked

Instructions

1. Heat oil in a large skillet. Sauté nuts for 2 to 3 minutes until golden.
2. Remove with a slotted spoon and reserve.
3. Season chicken breasts lightly with salt and pepper. Sauté for 2 to 3 minutes on each side until golden.
4. Remove chicken and cover to keep warm.
5. Add peppers and garlic to skillet. Sauté over high heat for 3 to 4 minutes until golden.
6. Deglaze pan with wine, scraping to remove browned particles. Scatter tarragon and pine nuts over peppers.
7. Place chicken breasts in a single layer over peppers. Scatter cheese over chicken. Cover and cook over low heat for 8 to 10 minutes until cheese melts.
8. To serve, place chicken over or beside peppers and orzo pasta on plate. Garnish with pan juices.