Marinated chicken breasts in pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6-8 servings | ||
| 2 | pounds | Boneless chicken breast |
| 3 | tablespoons | Unsalted butter |
| 1 | medium | Red bell pepper, cut into julienne strips |
| 1 | medium | Yellow bell pepper, cut in julienne strips |
| ½ | cup | Dry white wine |
| ½ | cup | Chicken broth |
| ½ | cup | Olive oil |
| ¼ | cup | Minced fresh basil |
| 3 | tablespoons | Fresh lemon juice |
| 2 | cups | Heavy cream |
| 1 | cup | Sliced mushrooms |
| 2 | tablespoons | Unsalted butter |
| ½ | teaspoon | Salt |
| ¾ | cup | Freshly grated Parmesan cheese |
| ¼ | cup | Minced fresh basil |
| 12 | eaches | Ounces spinach fettucine, cooked al dente and drained |
| 1 | tablespoon | Crushed red pepper flakes |
| 2 | teaspoons | Minced garlic |
Directions
MARINADE
In shallow dish, mix marinade ingredients. Add chicken, turning to coat. Cover and refrigerate overnight. In large skillet, melt 3 Tbsp butter and saute peppers for 2 minutes. Remove peppers; reserve. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream and cook until sauce is reduced by half, about 4 minutes. In another skillet, saute mushrooms in 2 Tbsp butter over medium-high heat until slightly browned. Add peppers, cream sauce and salt. Drain chicken, discarding marinade. Broil chicken 4 inches from heat, turning once, cooking until tender and juices run clear. (Chicken may also be grilled.) Discard skin and cut chicken into ½-inch strips. Stir Parmesan and ¼ cup basil into heated pepper sauce. On heated platter, arrange chicken attractively on top of warm fettucine and pour sauce over top to cover. Serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis