CHICKEN BREASTS IN SWEET RED PEPPER SAUCE

Chicken Breasts In Sweet Red Pepper Sauce image

Provided by Enid Nemy

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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