Light Chicken With Mushroom Cream Sauce And Red Peppers Recipes

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.

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

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.

Steps:

• Spray a saute pan liberally with cooking spray and warm over medium heat.
• Add red pepper and chicken to pan.
• Sprinkle lightly with season salt.
• Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
• Add sour cream and cream of mushroom soup.
• Cook until heated through and sprinkle with black pepper.
• Serve over pasta.

Steps:

• Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
• After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
• Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
• Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
• Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.