Ingredients for Chicken Breast With Red Pepper Cream Sauce
- Extra Virgin Olive Oil
- Red Bell Peppers
- Heavy Cream
- Salt & Freshly Ground Black Pepper
- Boneless Skinless Chicken Breast
- Dry White Wine
- 2 tablespoons freshly chopped parsley
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How to Make Chicken Breast With Red Pepper Cream Sauce
- Dice 1 large red bell pepper into ½-inch pieces.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced bell pepper and ½ cup water. Bring to a simmer.
- Cook for 10-12 minutes, or until peppers are tender and slightly softened.
- Transfer the cooked peppers to a blender or food processor. Add 1 cup heavy cream, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Blend until completely smooth and creamy.
- Keep the sauce warm over low heat.
- Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) with 1 teaspoon salt and ½ teaspoon black pepper.
- In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
- If desired, deglaze the pan with ¼ cup dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce slightly.
- Spoon the creamy red pepper sauce onto a serving plate or bowl.
- Top with the cooked chicken breasts.
- Garnish with 2 tablespoons of freshly chopped parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
24g
Carbs
1g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Poultry European Dinner Party Holiday Event Romantic Italian Chicken Food Processor Blender Stove Top Dietary Low Sodium Gluten Free Low Carb Free Of Something Low In Something Meat Chicken Breasts Taste Mood Equipment Small Appliance
