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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
lemon beurre blanc, recipe follows |
1 roasted green bell pepper, chopped |
1 roasted red bell pepper, chopped |
1/2 cup roasted garlic cloves |
1 cup feta cheese, crumbled, plus more for garnish |
6 (8-ounce) boneless, skinless chicken breasts |
pinch chopped garlic |
pinch chopped shallots |
1/2 pound butter, cut into pieces |
1/2 cup chablis wine |
2 lemons, juiced |
2 cups heavy cream |
salt and freshly ground pepper |
Directions:
1. In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally.
2. Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.
3. Lemon Beurre Blanc:
4. Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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