Chicken Breast With Red Pepper Cream Sauce

4.00 (5)
⏱ 60 mins 🍽 4 serving(s) 🏷 Stew

Known in Italian as Pollo in Padella con Salsa ai Peperoni, this stew is wonderfully simple to prepare yet delivers a complex flavour. Tender chicken pieces are cooked in white wine and served atop a velvety, pureed sauce made from red bell peppers and cream. It's a marvellous combination that tastes far more elaborate than it is, perfect for a comforting meal. The dish is finished with a sprinkle of fresh parsley.

Chicken Breast With Red Pepper Cream Sauce

Ingredients

  • 1/4 cup extra virgin olive oil, divided
  • 2 red bell peppers, seeds and inner white ribbing removed,roughly chopped
  • 3 tablespoons heavy cream
  • salt & freshly ground black pepper
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1/4 cup dry white wine
  • 1 tablespoon chopped parsley

Method

  1. Heat 2 tablespoons of the olive oil in a large skillet.
  2. Place the chopped bell peppers and 1/2 cup of water into the skillet and bring to a simmer.
  3. Allow the peppers to cook for 10 minutes until they become tender.
  4. Move the cooked peppers to a blender or food processor and pour in the cream.
  5. Add salt and pepper, then blend the mixture until it is completely smooth. Keep this sauce warm.
  6. Warm the last 2 tablespoons of olive oil in a separate skillet.
  7. Season the chicken pieces with salt and pepper before adding them to the hot oil.
  8. Cook the chicken until golden, pour in the white wine, and continue cooking for 10 minutes until the chicken is done.
  9. Spread the warm pepper sauce onto a platter and arrange the cooked chicken on top.
  10. Finish by scattering the chopped parsley over the dish before serving.

Nutrition (per serving)

Sodium80800 mg

Recipe details

CategoryStew
AuthorSteve P.