Grilled Chicken Breast with Creamy Red Pepper Sauce

Submitted by rileyk2

"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!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

directions

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.

Reviews

[Auntyk2000]

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

 

[greyhoundlover]

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. <br/><br/>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.

 

[Zanni]

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!

 

[vrvrvr]

Mmmmm, this tasted like something from a fine restaurant! Very delicious. I did not use any butter in this, just a smattering of olive oil. I used an extra garlic clove, too. And also increased the sauce ingredients, as I had a feeling we would want plenty of it. I cut the chicken breasts into medallions and pounded them slightly, salted & peppered them and pan seared, then set aside to make the sauce. All in all, a winner of a dish! Thank you for posting this.

 

[Claire Stuessy]

Very good. We kept the saucy a bit chunkier for texture and used light cream-cheese and sour cream.