Chicken and Peppers in Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Saw this in the local newspaper (Tucson) yesterday and prepared it for dinner because our garden is full of peppers, it was a quick fix and had all the other ingredients on hand. It was delicious, so thought I'd share with the rest of you out there who don't see our paper. Ingredients:
4 boneless skinless chicken breasts, pounded to 1/4 inch thick |
1 teaspoon salt, diveded |
fresh ground black pepper |
2 tablespoons olive oil |
1 medium red bell pepper, cored,seeded,cut into strips |
1/3 cup white wine |
1 tablespoon dijon-style mustard |
3/4 cup canned low-sodium low-fat chicken broth |
2 tablespoons whipping cream or 2 tablespoons half-and-half (i used 4 tbsp.) |
Directions:
1. Season chicken with 1/2 teaspoons salt and pepper to taste.
2. Heat olive oil over medium-high heat in a large skillet.
3. Add chicken; cook until golden on one side, about 6 minutes.
4. Turn; cook until golden, 3 minutes.
5. Remove the chicken from the pan; set aside.
6. Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.
7. Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.
8. Remove the pepper strips from the pan; set aside.
9. Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 Tbsp, about 1 minute.
10. Stir in the mustard.
11. Add the chicken broth; cook until broth begins to reduce, about 2 minutes.
12. Add the cream, stirring constantly, until it thickens, about 30-40 seconds.
13. Reduce heat to low; return chicken and pepper strips to pan.
14. Cook until heated through, about 2-3 minutes.
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