3 Reviews

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.

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adopt a greyhound November 21, 2009

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!

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Taffy's Mama December 12, 2008

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.

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anchor girl December 19, 2007
Chicken Breasts in Pepper Sauce