I found this recipe in the Pioneer Woman Cookbook/ The New Frontier Cookbook. It is easy, accessible, and so healthy. Perfect for a week night dinner or for a comfy Sunday dinner for your family and friends.
Ingredients
- 4 chicken breast, skinless, boneless
- 3-4 tbsp olive oil, plus more if you need it
- 1 tbsp Italian seasoning
- 2 tbsp salted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 15.5 ounce jar roasted red peppers, drained and roughly chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream, or more as needed
- 1/2 cup parmesan cheese, optional
- salt
- pepper
Instructions
- Rinse chicken and dry on paper towels.Place chicken breasts in a plastic bag and with a meat mallet pound chicken to the same thickness throughout the entire breast(about 1/4 inch thick). Add Italian seasoning, olive oil, salt, and pepper to the plastic bag and seal the bag. With your hands mush the chicken (on the outside of the bag) into olive oil and seasonings and let the bag of chicken sit in the refrigerator until ready to grill. Meanwhile, in a large skillet on medium-high heat melt the butter and add the chopped onions to the skillet and sautè until softened (3-4 minutes). Add roasted red peppers and sautè another 3-4 minutes. Pour in the vegetable broth and salt pepper. bring that mixture to a boil. Add in cream. Simmer the mixture for 5 minutes. Taste the mixture for seasonings and adjust with salt and pepper. In a blender or food processor, in batches, blend half of the mixture and then the other half of the mixture. Pureè until slightly smooth and then add it back to the skillet. Keep Warm. Heat the grill and once you have the temperature of the grill to a medium high heat place chicken on the grill for 6 minutes a side. The chicken needs to have an internal temperature of 165° to be cooked. So if you need to cook it longer do.Plate the chicken, add the hot red peeper sauce on top of each breast and your favorite vegetables or salad and you've got yourself a fabulous week night meal.HAPPY EATING!!
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