CHICKEN BREASTS IN SWEET RED PEPPER SAUCE

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Chicken Breasts In Sweet Red Pepper Sauce image

Provided by Enid Nemy

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 whole boned, unskinned chicken breasts
Salt and freshly ground pepper, to taste
6 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup shallots, minced
1 cup dry white wine
2 cups chicken broth or stock
2 cups heavy cream
4 sweet red bell peppers, pureed (see recipe)
1/2 cup chopped, mixed fresh herbs (chives, chervil and parsley)

Steps:

  • Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
  • Preheat oven to 350 degrees.
  • Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
  • Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
  • Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
  • Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
  • Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
  • Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
  • Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 94 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 43 grams, Sodium 1517 milligrams, Sugar 12 grams, TransFat 1 gram

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