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!
- 4 chicken breasts
- 4 teaspoons butter or 4 teaspoons margarine
- 1⁄2 cup diced onion
- 1 clove garlic, minced
- 1 red pepper, cut in strips
- 3 tablespoons whipped cream cheese
- 1 tablespoon sour cream
- 2 teaspoons dry white wine (or vermouth)
- 2 tablespoons chopped fresh parsley
- While chicken breasts are grilling, prepare sauce.
- Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
- Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
- Meanwhile, measure into blender the cream cheese, sour cream and wine.
- Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
- Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
- Serve over chicken; garnish with parsley.
So easy to prepare and cook within 30 mins. Absolutely gorgeous. Served with new potatoes, green beans and sweet corn.
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.
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!