Breast of Chicken with Yellow Bell-Pepper Sauce
| Yield: | 4 Servings |
| Categories: |
| 2 | lg | Yellow bell peppers |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Each cumin seed and yellow |
| Mustard seed | ||
| 1/4 | ts | (for mild) to 1/2 teaspoon |
| (for hot) ground red pepper | ||
| (cayenne) | ||
| 1/4 | ts | Salt |
| 4 | Skinned and boned chicken- | |
| Breast halves (about 5 | ||
| Ounces each) | ||
| 1/4 | ts | Ground turmeric |
| 4 | Sprigs (about 3 inches long) | |
| Fresh tarragon, or 1/4 | ||
| Crumbled |
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