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    You are in: Home / Recipes / Chicken Breasts in Pepper Sauce Recipe
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    Chicken Breasts in Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    8 hrs

    1 hr

    Bec's Note:

    Fancy. Preparation time includes time to marinate.

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    Units: US | Metric




    1. 1
      In shallow dish, mix marinade ingredients.
    2. 2
      Add chicken turn to coat chicken completely.
    3. 3
      Cover and refrigerate overnight.
    4. 4
      In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
    5. 5
      Remove peppers.
    6. 6
      Simmer wine and chicken broth.
    7. 7
      Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
    8. 8
      Add cream and cook until sauce is reduced- about 4 minutes.
    9. 9
      In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
    10. 10
      Add peppers, cream sauce, and salt.
    11. 11
      Drain chicken and discard marinade.
    12. 12
      Grill chicken turning once (chicken can be cooked on stove top either).
    13. 13
      Cut chicken into 1/4 inch strips.
    14. 14
      Stir Parmesan and 3/4 cups basil into peppers.
    15. 15
      On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
    16. 16
      Serve immediately.

    Ratings & Reviews:

    • on November 21, 2009


      This is the same recipe I use. I got it out of our local newspaper many, many years ago. My recipe only calls for 1 lb. of chicken. I make my own fresh pasta and it is a delicious meal. Please try this one, you won't be disappointed. Update. I hadn't made this in a while and forgot how good it is. Will make again soon. I used 1/2 and 1/2 instead of cream trying to reduce the fat. Still was great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2008


      Loved it! I actually just cooked the peppers and mushrooms in the same pan (just added the mushrooms a bit after the peppers) and it worked just fine. Wish I knew of some way to substitute the cream to make it less fattening, but all those extra calories were worth it; this is one tasty recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2007


      This is a recipe I've used many times with tremendous success. I can't tell you how WONDERFUL and RESTAURANT-QUALITY this is. I omit the mushrooms, not b/c I don't like them but because they are overpowered here. Also, this eliminates the need for an extra pan. This recipe is so much easier than it looks. In fact, the sauce can easily be prepared a day ahead, refrigerated, then warmed up. I substituted 1/4 cup fresh basil for 1 tsp dry basil. I also crushed about 5 cloves of garlic b/c I really loooove garlic. Make sure the white wine is a dry-ish one. If I could give something a rating higher than 5 stars this would be it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Breasts in Pepper Sauce

    Serving Size: 1 (666 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1422.5
    Calories from Fat 863
    Total Fat 95.9 g
    Saturated Fat 44.7 g
    Cholesterol 413.8 mg
    Sodium 896.7 mg
    Total Carbohydrate 61.2 g
    Dietary Fiber 1.6 g
    Sugars 2.7 g
    Protein 74.3 g

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