Chicken Breasts In Pepper Sauce Recipe

Name: Chicken Breasts In Pepper Sauce
Prep time: 60 min
Cook time: 540 min
Total time: 600 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this elegant Chicken Breasts in Creamy Peppercorn Sauce recipe! Tender chicken breasts marinated overnight, then grilled to perfection, are tossed in a rich and decadent sauce featuring sautéed peppers, mushrooms, and a hint of wine. Served over fettuccine, this dish is perfect for a special occasion or a romantic dinner at home. Get ready to impress!

Prep Time 60 mins

Cook Time 540 mins

Calories 1422.5 kcal

Protein 148g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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!