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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken in Pepper Sauce Recipe

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This recipe for Chicken in Pepper Sauce is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:

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

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