Chicken Breast With Red Pepper Cream Sauce
In italian the recipe is called
Steps
In a large skillet over medium heat , warm 2 tablespoons of olive oil.
Add the bell peppers and 1 / 2 cup of water , and bring to a simmer.
Cook for 10 minutes , or until peppers are tender.
Transfer to a blender or food processor , and add the cream.
Season with salt and pepper , and puree until smooth.
Keep warm.
In another skillet warm the remaining 2 tablespoons of olive oil over medium-high heat.
Season the chicken pieces with salt and pepper , and add them to the skillet.
Saute until golden , add the wine and cook for 10 minutes , or until the chicken is cooked through.
Spoon the pepper sauce onto a serving platter , and top with the chicken.
Sprinkle with parsley , and serve.
Ingredients
extra virgin olive oil, red bell peppers, heavy cream, salt & freshly ground black pepper, boneless skinless chicken breast, dry white wine, parsley