"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken in Pepper Sauce Recipe

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This recipe for Chicken in Pepper Sauce, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian
Added: Monday, November 20, 2006



1/4 cup oil
1 TBSP basil flakes
3 TBSP lemon juice
1 TBSP crushed red pepper
2 tsp minced garlic
2 lbs. boneless, skinless chicken breasts

3 TBSP butter
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips

Saute peppers for 2 minutes in butter. Remove peppers and add to skillet:

1/2 cup dry, white wine
1/4 cup chicken broth

Boil until this sauce is reduced to 2 TBSP. Then add:

2 cups of half and half

Cook until sauce is about 1 cup. Then add:

1 cup mushrooms (canned), sauteed peppers, 1/2 tsp salt. ** At this point, the sauce can be stored for 24 hours if necessary.

Drain chicken. Discard marinade. Broil chicken 4" from heat or cook on grill. Turn once, cooking until juices run clear. Cut chicken into 1/2" strips.

Stri into sauce 3/4 cup parmesan cheese and 1 TBSP basil. Don't boil!

Arrange chicken on warm spinach fettucine noodles, about a 12 oz package cooked al dente.

Pour sauce over chicken and serve!




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