Skillet Chicken & Peppers; bags of money

I used celeriac in this recipe, chopped, but I listed celery as the ingredient as that is more likely to be in most kitchens.

Next time I make this I’ll toss rice into the skillet with everything else but someone wanted potatoes.

Chicken thighs would be good, also, with only a slightly longer cooking time.

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Skillet Chicken & Peppers

This is an easy chicken breast main course. Serve over rice, pasta, quinoa, potatoes, or…

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet


  • 2 chicken breasts, (12oz, 350gr total) boneless, skinless, cut in half
  • 1 green bell pepper, chopped
  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped or 1 cup chopped celeriac
  • 2 cloves garlic, minced
  • 1 cup (8oz, 240gr) whole tomatoes, peeled and chopped
  • 1/4 cup (2oz, 60gr) chicken broth
  • 1 bay leaf
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp dry mustard
  • 2 tbs tomato paste
  • 1 tbs olive oil


  • Heat oil in large non-stick skillet over medium heat.
  • Add the pepper, onion, celery, and sauté for 5 minutes.
  • Add spices, garlic, mushrooms and sauté another 5 minutes.
  • Push vegetables to the sides of pan and add chicken.
  • Sauté until chicken starts to brown.
  • Add tomatoes, their juices, bay leaf, chicken broth, tomato paste and stir to combine.
  • Cover, reduce heat and let simmer 10 minutes, until chicken is done.
  • Uncover and cook a few minutes longer to thicken pan sauce.


I actually used celeriac, peeled and chopped, in this rather than the celery. Your choice.


  • Serving Size: 1/2 recipe
  • Calories: 367
  • Sugar: 10.2 g
  • Sodium: 150.1 mg
  • Fat: 12.9 g
  • Saturated Fat: 2.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.4 g
  • Fiber: 5.7 g
  • Protein: 44.2 g
  • Cholesterol: 124.1 mg

Keywords: chicken breasts, peppers, mushrooms

Skillet Chicken and Peppers

For the rice in the skillet: Skillet Chicken with Spanish Rice.

I was cleaning out a cabinet the other day and I found bags of…. money.

One would think that finding bags of money would make one giddy with joy.

It made me…. shake my head in bewilderment.

Why did I keep this money?

In separate little bags I found Irish punt, British pounds, Spanish pesetas, Moroccan dirham, Portuguese escudos, Hungarian forints, Swiss francs, French francs, Canadian dollars, Italian lira, German marks, Norwegian krone, and some I haven’t identified yet.

In some cases it was just a few coins left from a trip and not worth exchanging…. Souvenirs.

In some cases it was a lot of coins and some paper. I either didn’t bother to exchange it with the assumption that I would be needing it again (hopefully) or just didn’t get around to it.

With the exception of the Moroccan dirham, most of it is older than 2000 and out of circulation, which is when the euro was introduced.

Well, except for the kroner, pound and Swiss franc – they’re still in circulation but we haven’t been in those countries in 20 years.

Regardless…. I have bags of money that is not spendable.

Further research is required.

2 thoughts on “Skillet Chicken & Peppers; bags of money”

  1. Husband would really like this dish because of the green peppers. 🙂

    As far as the money goes, is it really not convertible because of the euro? Seems odd to me that one would be punished because of that. I know that pounds and Scottish notes are still in circulation and more than spendable. Huh…

    My father left me a bag of old money, mostly Canadian. I also have old money my aunt left me, a lot from China and Russia. I probably should do something with it.

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