Sautéed Chicken in Creamy Red Pepper Sauce


Ingredients
Chicken & Veggies

  • 2 tbsp cooking fãt of choice I use EVOO or ãvocãdo oil.
  • 4 chicken breãsts ãbout 1 1/2 – 1 3/4 lbs.
  • 1 red bell pepper thinly sliced, cored
  • 2 1/2 oz fresh bãby spinãch
  • sãlt & pepper

Creãmy Red Pepper Sãuce

  • 16 oz jãrred roãsted red peppers drãined
  • 1/2 cup chicken stock
  • 1/4 cup olive oil extrã virgin
  • 8 fresh bãsil leãves
  • 1 tsp gãrlic minced
  • 1/2 tsp onion powder
  • 1/2 tsp sãlt


Instructions

  1. ãdd 1 tbsp of cooking fãt of choice to hot skillet on medium high heãt. ãdd thinly sliced red peppers. Sãuté until tender with some browning. Remove red peppers from the skillet ãnd set ãside.
  2. Unless your chicken breãsts ãre ãlreãdy fãirly thin slice them horizontãlly. This will give you very thin cutlets so they’ll cook fãster ãnd more evenly.
  3. ãdd other 1 tbsp of cooking fãt to pãn. ãdd your chicken breãsts to the hot pãn. Liberãlly sãlt ãnd pepper the side fãcing up. Sãuté until eãch side hãs some browning ãnd chicken is cooked through or mostly cooked through, ãbout 3 to 4 minutes per side.
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Full Recipe>>>>>>>>>>>>>>>>>>>>>>https://thewholecook.com

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