MARINATED CHICKEN BREASTS IN PEPPER SAUCE
Yield: 8 servings
Jim Vorheis 1/2 ts Salt
2 lb Boneless chicken breast 3/4 c Freshly grated Parmesan
3 tb Unsalted butter -cheese
1 md Red bell pepper, cut into 1/4 c Minced fresh basil
-julienne strips 12 oz Spinach fettucine, cooked al
1 md Yellow bell pepper, cut in -dente and drained
-julienne strips Marinade:
1/2 c Dry white wine 1/2 c Olive oil
1/2 c Chicken broth 1/4 c Minced fresh basil
2 c Heavy cream 3 tb Fresh lemon juice
1 c Sliced mushrooms 1 tb Crushed red pepper flakes
2 tb Unsalted butter 2 ts Minced garlic
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 1/2 inch strips.
Stir Parmesan and 1/4 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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