Chicken Breasts In Pepper Sauce Recipe

Name: Chicken Breasts In Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In shallow dish, mix marinade ingredients.
2
Add chicken turn to coat chicken completely.
3
Cover and refrigerate overnight.
4
In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
5
Remove peppers.
6
Simmer wine and chicken broth.
7
Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
8
Add cream and cook until sauce is reduced- about 4 minutes.
9
In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
10
Add peppers, cream sauce, and salt.
11
Drain chicken and discard marinade.
12
Grill chicken turning once (chicken can be cooked on stove top either).
13
Cut chicken into 1/4 inch strips.
14
Stir Parmesan and 3/4 cups basil into peppers.
15
On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
16
Serve immediately.

1366

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Marinade, 1/2 cup olive oil, 1/4 cup fresh minced basil, 3 tablespoons fresh lemon juice, and more.

Yes, Chicken Breasts In Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts In Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions