Chicken Breasts in Pepper Sauce
Ready In: 9 hrs
Serves: 4
Ingredients
Marinade
- 1⁄2 cup olive oil
- 1⁄4 cup fresh minced basil
- 3 tablespoons fresh lemon juice
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons minced garlic
Dish
- 2 lbs boneless skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium red bell pepper, cut into slices
- 1 medium yellow bell pepper, cut into slices
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 2 cups heavy cream
- 1 cup fresh sliced mushrooms
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon salt
- 3⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup fresh minced basil
- 12 ounces spinach fettuccine, cooked and drained
Directions
- In shallow dish, mix marinade ingredients.
- Add chicken turn to coat chicken completely.
- Cover and refrigerate overnight.
- In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
- Remove peppers.
- Simmer wine and chicken broth.
- Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
- Add cream and cook until sauce is reduced- about 4 minutes.
- In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
- Add peppers, cream sauce, and salt.
- Drain chicken and discard marinade.
- Grill chicken turning once (chicken can be cooked on stove top either).
- Cut chicken into 1/4 inch strips.
- Stir Parmesan and 3/4 cups basil into peppers.
- On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
- Serve immediately.
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