Chicken Breast With Red Pepper Cream Sauce

1. 1

   In a large skillet over medium heat, warm 2 Tablespoons of olive oil.

2. 2

   Add the bell peppers and 1/2 cup of water,and bring to a simmer.

3. 3

   Cook for 10 minutes, or until peppers are tender.

4. 4

   Transfer to a blender or food processor, and add the cream.

5. 5

   Season with salt and pepper, and puree until smooth; Keep warm.

6. 6

   In another skillet warm the remaining 2 Tablespoons of olive oil over medium-high heat.

7. 7

   Season the chicken pieces with salt and pepper, and add them to the skillet.

8. 8

   Saute until golden, add the wine and cook for 10 minutes, or until the chicken is cooked through.

9. 9

   Spoon the pepper sauce onto a serving platter, and top with the chicken.

10. 10

    Sprinkle with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.