Chicken Breasts In Sweet Red Pepper Sauce Recipes

CHICKEN IN SWEET PEPPER SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

CHICKEN WITH RED PEPPER SAUCE

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.

CHICKEN IN A RED SWEET PEPPER SAUCE

Steps:

• Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
• Put the oil in a large, wide non-stick pan and heat til hot.
• Pour in all the paste from the food processor.
• Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
• Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
• Cover, turn heat to ow and simmer gently for 25mins.
• Stir a few times during this cooking period.

CHICKEN BREASTS IN SWEET RED PEPPER SAUCE

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.

CHICKEN IN RED PEPPER SAUCE

Steps:

• 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, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under 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 toast the 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 the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and 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. Puree 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, sprinkled with the almonds.

CHICKEN WITH RED BELL PEPPERS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
• Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

SWEET PEPPER CHICKEN

Steps:

• In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

CHICKEN BREAST WITH RED PEPPER CREAM SAUCE

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.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

CHICKEN WITH SWEET AND HOT RED PEPPERS

Steps:

• Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook chicken, skin sides down, until browned, about 5 minutes. Turn chicken over and cook 2 minutes more, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet and cook bell peppers, onion, garlic, red pepper flakes (to taste), and remaining 1/4 teaspoon salt over moderate heat, stirring, until softened, about 10 minutes. Add wine and boil 1 minute. Nestle chicken, skin sides up, into pepper mixture and cook, covered, over moderate heat until cooked through, about 15 minutes.
• Turn on broiler. Remove lid from skillet and broil chicken 4 to 6 inches from heat until skin is crisp, about 1 1/2 minutes.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.