Chicken Breasts in Red Pepper Sauce
From the kitchen of Vickie Yozwiak
serves 6 - 8
Marinate:
1/4 cup olive oil / 1/4 cup vegetable oil
1/4 cup minced fresh basil
3 Tbs. fresh lemon juice
1 Tbs. crushed red pepper flakes
2 tsp. minced garlic
Main Course
2 lbs. boneless chicken breast
3 Tbs. butter
1 medium red pepper, cut into strips.
1/2 cup dry white wine
1 medium yellow pepper, cut into strips.
1/2 cup chicken broth
1/2 tsp. salt
2 cups heavy cream
3/4 cup freshly grated Parmesean Cheese
2 Tbs. butter
1/4 cup minced fresh basil
12 oz. fettucini, cooked al dente and drained
In any recipe the quantities are only approximates. Please use your own judgement to subtract or supplement any of the ingredients, i.e., more garlic or
less olive oil.In a shallow dish, mix marinate ingredients. Add chicken, turning to coat. Cover and refrigerate overnight. In a large skillet, melt 3 Tbs. of butter and saute peppers 2 minutes. Remove peppers, reserve. Stir in wine and chicken broth. Increase heat to High and boil until sauce is reduced by half, about 5 minutes. Add cream and cook until reduced by half again. Add peppers, cream sauce and salt. At this point, pepper sauce can be refrigerated for up to 24 hours.
Drain chicken, discarding marinade. Broil chicken 4 inches from heat, turning once, cooking until tender and the juices run clear. Chicken may also be grilled. Cut chicken into 1/2 inch strips.
Stir parmesean and 1/4 cup basil into heated pepper sauce. On one serving platter, arrange chicken strips attractively on top of the warm fettucini and pour sauce over top to cover. Serve immediately.
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