Three Pepper Chicken Breasts With Cilantro Cream Re

Name: Three Pepper Chicken Breasts With Cilantro Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long green Anaheim chilies; 1 red bell pepper; 1 yellow bell pepper; 3 to 4 tbsp. vegetable oil; 4 chicken breast halves, boned & skinned; Salt & pepper; 2 cloves garlic, chopped; 1 bunch scallions, sliced; 1 c. chicken stock; 1/2 c. white wine; 1/2 c. whipping cream; 2 tbsp. cool butter, cut in sm. pcs; 1 c. minced cilantro

Servings: persons

2 long green Anaheim chilies
1 red bell pepper
1 yellow bell pepper
3 to 4 tbsp. vegetable oil
4 chicken breast halves, boned & skinned
Salt & pepper
2 cloves garlic, chopped
1 bunch scallions, sliced
1 c. chicken stock
1/2 c. white wine
1/2 c. whipping cream
2 tbsp. cool butter, cut in sm. pcs
1 c. minced cilantro

1
Brush chilies and bell peppers with 1 to 2 Tbsp.
2
oil.
3
Run under warm broiler, turning till blistered and charred all over.
4
Place in paper or possibly plastic bag and let stand 5 - 10 min to sweat.
5
Meanwhile, place chicken breasts between sheets of waxed paper and lb.
6
to 1/4 inch thickness.
7
Season with salt and pepper to taste.
8
Set aside.
9
Remove chilies and peppers from bag and slip or possibly rub off skins.
10
Cut chilies in halves and peppers in quarters and remove seeds and membranes.
11
On each chicken breast, place 1 piece chili, 1 red pepper piece and 1 yellow pepper piece.
12
Roll up chicken to enclose peppers and tie with a string.
13
In a large skillet, heat remaining oil.
14
Add in chicken and cook till lightly browned on both sides.
15
Transfer chicken to a shallow pan and roast at 400 degrees for 15 min.
16
Add in garlic and scallions to drippings in skillet and saute/fry about 45 seconds.
17
Add in stock and wine and bring to a boil till liquid is reduced to about 1/4 c.. Add in cream and reduce till sauce lightly coats back of a spoon.
18
Whisk in butter, bit by bit, then stir in cilantro.
19
Season to taste with salt and pepper.
20
To serve, cut chicken breasts into 4 to 5 slices each.
21
Pool some of the sauce on each of 4 dinner plates.
22
Arrange chicken slices, cut sides up, over the sauce.

1112

kcal

Calories

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 13 ingredients. The key ingredients include: 2 long green Anaheim chilies, 1 red bell pepper, 1 yellow bell pepper, 3 to 4 tbsp. vegetable oil, and more.

Yes, Three Pepper Chicken Breasts With Cilantro Cream Recipe 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!

Three Pepper Chicken Breasts With Cilantro Cream Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions