Chicken Breasts In Pepper Sauce Recipes

Steps:

• Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

Steps:

• In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
• Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.
• Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
• In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Steps:

• In shallow dish, mix marinade ingredients.
• Add chicken turn to coat chicken completely.
• Cover and refrigerate overnight.
• In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
• Remove peppers.
• Simmer wine and chicken broth.
• Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
• Add cream and cook until sauce is reduced- about 4 minutes.
• In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
• Add peppers, cream sauce, and salt.
• Drain chicken and discard marinade.
• Grill chicken turning once (chicken can be cooked on stove top either).
• Cut chicken into 1/4 inch strips.
• Stir Parmesan and 3/4 cups basil into peppers.
• On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
• Serve immediately.

Steps:

• Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
• Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
• Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Steps:

• Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
• Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
• Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
• Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
• Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
• Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
• Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
• Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
• Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
• Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.