Chicken Breasts In Sweet Red Pepper Sauce

Name: Chicken Breasts In Sweet Red Pepper Sauce
Total time: 20 min
Yield: 4 servings
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)

By Enid Nemy

Total Time: 20 minutes
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:4 servings

4whole boned, unskinned chicken breasts
Salt and freshly ground pepper, to taste
6tablespoons olive oil
4tablespoons unsalted butter
½cup shallots, minced
1cup dry white wine
2cups chicken broth or stock
2cups heavy cream
4sweet red bell peppers, pureed (see recipe)
½cup chopped, mixed fresh herbs (chives, chervil and parsley)

Ingredient Substitution Guide

Preparation

Step 1
Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
Step 2
Preheat oven to 350 degrees.
Step 3
Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
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.
Step 5
Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
Step 6
Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
Step 7
Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
Step 8
Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
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.