Grilled Chicken Breast with Creamy Red Pepper Sauce

Total Time
Prep 5 mins
Cook 15 mins

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

Ingredients Nutrition


  1. While chicken breasts are grilling, prepare sauce.
  2. Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
  3. Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
  4. Meanwhile, measure into blender the cream cheese, sour cream and wine.
  5. Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
  6. Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
  7. Serve over chicken; garnish with parsley.
Most Helpful

So easy to prepare and cook within 30 mins. Absolutely gorgeous. Served with new potatoes, green beans and sweet corn.

Auntyk2000 June 08, 2013

I was interested in this recipe because I wanted something I can make for a group that was relatively healthy. Based on the other reviews, I pounded and cut the chicken into medallions and sauted in a little olive oil on the stove. I used two chopped onions and three red peppers. While I had the peppers in the pan I added some cayenne pepper as well as pimenton. Once I added everything to the food processor I used the whipped cream cheese but used Fage total 0% yogurt in place of sour cream. I had roasted a head of garlic and added numerous cloves (6?) to the mix. I processed for several minutes and while I didn't quite achieve the pureed sauce I was hoping for, I did get it to the point where it had a bit more texture than pureed, so it didn't look too chunky as one review stated.

I mixed the chicken and sauce together, serving it with mushroom ravioli over a bed of sauted arugula. It was delicious! For a potluck I might try slicing the chicken breasts and thinning the sauce a bit.

greyhoundlover January 20, 2011

This was great! I thought the red pepper made it a tad too sweet, but it was still really good. I sauteed the chicken separately and cooked a handful of frozen spinach with it. Then I cooked the vegetables for the sauce. I used about 2 TBSP chicken broth in place of the wine. My picky husband even said this was really good, so that's saying something!

Zanni June 26, 2008