Zutaten für Chicken Breasts In Pepper Sauce
- Olive Oil
- 3/4 cup chopped fresh basil
- Fresh Lemon Juice
- Crushed Red Pepper Flakes
- Garlic
- Boneless Skinless Chicken Breasts
- 5 tablespoons unsalted butter
- Red Bell Pepper
- Yellow Bell Pepper
- White Wine
- 1/2 cup chicken broth
- Heavy Cream
- Sliced Mushrooms
- 1/4 teaspoon salt (plus additional to taste)
- Parmesan Cheese
- Spinach Fettuccine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Breasts In Pepper Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chicken Breasts In Pepper Sauce
- **Marinate the Chicken:** In a shallow dish, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 lbs boneless, skinless chicken breasts; turn to coat completely. Cover and refrigerate for at least 8 hours or overnight.
- **Sauté Peppers:** In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add 1 cup sliced bell peppers (any color or combination) and sauté for 2 minutes, until slightly softened. Remove peppers and set aside.
- **Make the Sauce:** Add 1/2 cup dry white wine and 1/2 cup chicken broth to the skillet. Bring to a simmer and cook until slightly reduced, about 5 minutes. Increase heat to high and continue to simmer until the sauce reduces to about 2 tablespoons, about 5 more minutes. Stir in 1/2 cup heavy cream and simmer until the sauce thickens slightly, about 4 minutes.
- **Sauté Mushrooms:** In another skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add 8 oz sliced cremini mushrooms and sauté until browned, about 5-7 minutes.
- **Combine Sauce Ingredients:** Add the sautéed peppers, mushroom mixture, and 1/4 teaspoon salt to the cream sauce. Stir to combine.
- **Grill Chicken:** Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- **Prepare Chicken and Pasta:** Cut grilled chicken into 1/4-inch strips. Cook 1 lb fettuccine according to package directions.
- **Finish the Dish:** Stir 1/2 cup grated Parmesan cheese and 3/4 cup chopped fresh basil into the pepper sauce. On a heated serving platter, arrange the cooked fettuccine. Top with the chicken strips and pour the sauce over all.
- **Serve Immediately:** Serve the Chicken Breasts in Creamy Peppercorn Sauce with Fettuccine immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
223g
Carbs
20g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Pasta Poultry Vegetables American Refrigerator Dinner Party Fall Holiday Event Stove Top Dietary One Dish Meal Low Sodium Seasonal Low Carb Midwestern Low In Something Meat Pasta Rice And Grains Peppers Equipment Grilling Presentation Served Hot
