Chicken Breast With Red Pepper Cream Sauce
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil, divided
- 2 red bell peppers, seeds and inner white ribbing removed,roughly chopped
- 3 tablespoons heavy cream
- salt & freshly ground black pepper
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1⁄4 cup dry white wine
- 1 tablespoon chopped parsley
directions
- In a large skillet over medium heat, warm 2 Tablespoons of olive oil.
- Add the bell peppers and 1/2 cup of water,and bring to a simmer.
- Cook for 10 minutes, or until peppers are tender.
- Transfer to a blender or food processor, and add the cream.
- Season with salt and pepper, and puree until smooth; Keep warm.
- In another skillet warm the remaining 2 Tablespoons of olive oil over medium-high heat.
- Season the chicken pieces with salt and pepper, and add them to the skillet.
- Saute until golden, add the wine and cook for 10 minutes, or until the chicken is cooked through.
- Spoon the pepper sauce onto a serving platter, and top with the chicken.
- Sprinkle with parsley, and serve.
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Reviews
-
Made for dinner this past Friday when I was craving red pepper sauce. As written this produces a very mild flavored sauce. I added a few tablespoons of grated parmesan cheese to this sauce as well as some minced garlic and cayenne pepper. 15 year old DSS ate a big plateful and enjoyed it. I think this would be great with shrimp in the future.
RECIPE SUBMITTED BY
Steve P.
United States