Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken in red pepper sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken In Red Pepper Sauce is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken In Red Pepper Sauce is something which I’ve loved my whole life.
The creamy red pepper sauce turns this recipe into a restaurant quality dish, punctuated by goat cheese and fresh parsley. Reviews for: Photos of Chicken with Red Pepper Cream Sauce. You saved Chicken with Red Pepper Cream Sauce to your Favorites. This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken in red pepper sauce using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken In Red Pepper Sauce:
- Take 4 Skinless, boneless chicken breasts
- Take 1 Red bell pepper, quartered
- Take 2 cup Low-sodium chicken broth
- Make ready 1 1/2 lb Green beans, trimmed
- Make ready 1/2 Lemon, juiced
- Make ready 2 tbsp Extra virgin olive oil
- Prepare Kosher salt
- Prepare 2 tbsp Sliced almonds
- Make ready 2 clove Garlic, lightly crushed
- Make ready 1 Thick slice country bread, cut into cubes
- Get 2 tbsp Capers, drained
- Get 2 tbsp Roughly chopped parsley
Red Pepper Sauce: Easy to make in your blender! Pour the blended sauce over your seared chicken and simmer! Don't you love my new pan…I LOVE my new pan! Meaty chicken pieces bake with a tangy-sweet red pepper sauce.
Steps to make Chicken In Red Pepper Sauce:
- Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred The chicken.
- Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp tender, seven minutes. Transfer the beans to a colander using a slotted spoon, reserve the broth in the pot; rinse under the cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
- Meanwhile, lightly toasted almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and garlic to the skillet. Cook until softened about one minute. Add the bread. Cook, stirring often, until golden, about five minutes. Transfer the garlic and the bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, And 1/4 teaspoon salt. Purée until smooth; transfer to a large bowl.
- Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkle with the almonds.
Don't you love my new pan…I LOVE my new pan! Meaty chicken pieces bake with a tangy-sweet red pepper sauce. Add chicken, a few pieces at a time, to the bag, shaking to coat well. Arrange chicken in a shallow baking pan; drizzle with melted margarine or butter. Learn how to make Smoked Chicken with Roasted-Red Pepper Sauce.
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