Chicken Breasts In Sweet Red Pepper Sauce

By Enid Nemy

Updated July 29, 2015

Total Time
20 minutes
Rating
4(19)
Comments
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Ingredients

Yield:4 servings

  • 4 whole boned, unskinned chicken breasts

  • Salt and freshly ground pepper, to taste

  • 6 tablespoons olive oil

  • 4 tablespoons unsalted butter

  • ½ 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)

  • ½ cup chopped, mixed fresh herbs (chives, chervil and parsley)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 367 milligrams cholesterol; 1157 calories; 32 grams monosaturated fat; 6 grams polyunsaturated fat; 39 grams saturated fat; 84 grams fat; 1 gram trans fat; 4 grams fiber; 1751 milligrams sodium; 70 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.

  2. Step 2

    Preheat oven to 350 degrees.

  3. Step 3

    Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.

  4. Step 4

    Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.

  5. Step 5

    Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.

  6. Step 6

    Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.

  7. Step 7

    Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.

  8. Step 8

    Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.

  9. Step 9

    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.

Tip

  • This can be made ahead and reheated. A nice accompaniment is pureed parsnips and sugar snap peas

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Ratings

4 out of 5
19 user ratings
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Comments

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debbykc

meh....i wondered if i had bought a jar of roasted red peppers it would have been easier and tastier. i found it 'blah'.

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