Best Chicken Breasts In Pepper Sauce Recipes

ONE PAN MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
• Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
• Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
• Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

CHICKEN BREASTS IN PEPPER SAUCE

Steps:

• In shallow dish, mix marinade ingredients.
• Add chicken turn to coat chicken completely.
• Cover and refrigerate overnight.
• In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
• Remove peppers.
• Simmer wine and chicken broth.
• Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
• Add cream and cook until sauce is reduced- about 4 minutes.
• In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
• Add peppers, cream sauce, and salt.
• Drain chicken and discard marinade.
• Grill chicken turning once (chicken can be cooked on stove top either).
• Cut chicken into 1/4 inch strips.
• Stir Parmesan and 3/4 cups basil into peppers.
• On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
• Serve immediately.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.