philly chicken cheesesteak
>> Wednesday, July 21, 2010
ingredients:
1 pound chicken, cut into thin slices
half yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1/3 cup chicken stock
2 teaspoons garlic powder
4 slices provolone cheese
evoo
s&p
4 sub rolls
directions:
heat skillet over medium high heat on stove. add evoo, onions, bell peppers and s&p. saute for about 5 to 7 minutes until onions start to turn translucent. remove from pan and set aside in a bowl. add chicken, garlic powder and s&p to pan and cook about 7 minutes. return onions and bell peppers to pan and add flour. cook about 3 minutes until the flour is fully incorporated. add chicken stock and cook until sauce begins to form. preheat oven to broil. fill sub rolls with chicken mixture and top with provolone cheese and put on baking sheet. broil for about 3 minutes until cheese is brown and bubbly. serve immediately with salt & vinegar potatoes for the perfect weeknight dinner.
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