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

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