Red Bell Pepper Coulis

1. 1

   Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.

2. 2

   When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.