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Grilled Chicken in roasted red pepper cream

Submitted by: Mary on 08/16/2003
2448 views
2.89 avg rating
168 votes
 
 
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Ingredients

CHICKEN:

4 Large boneless/skinless chicken breast
Salt/pepper to sprinkle to taste
2 Cloves garlic, minced
Olive oil for frying


ROASTED RED PEPPER CREAM:

4 Red bell peppers, halved, deseeded
2 T Olive oil
2 Garlic cloves, minced
2 T Sherry
1 C Heavy cream
Salt & Freshly ground pepper to taste

Directions

In a heavy frying pan add enough olive oil to cover bottom of the pan and heat over medium-high heat.



Sprinkle salt/pepper over chicken.



Add chicken and garlic to fry pan and fry until chicken is no longer pink and juices run clear.



SAUCE:



Turn the oven to broil. Place the pepper halves on a baking sheet, skin side up, just under the flame of the broiler.



Broil until they char and blister, about 5 minutes.



Remove from the oven and when they have cooled to the touch peel off the skin.



Chop coarsely.



Place the oil and garlic in a large heavy skillet and heat over a medium flame. Saute for 3 minutes and add the red peppers and sherry. Bring to a boil, then reduce heat and simmer for 10 minutes.



Place the contents of the skillet into a blender and process on puree. Add the cream and process until the sauce is well mixed. Return the sauce to the pan and heat through.



Adjust the flavor with salt and pepper.



Serve over grilled chicken.




Servings

4

Calories

6.75

Time to prepare

30 minutes

Difficulty

Average
 

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