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Chicken with Roasted Red Pepper Sauce
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Ingredients: 2 boneless, skinless chicken breasts
Salt and pepper
1/2 cup flour
1/4 cup olive oil
1/4 cup onion
2 cloves garlic
1 roasted red pepper
1 cup diced, peeled Roma tomatoes
Salt and pepper to taste
1/4 cup Chardonnay
1/4 cup chicken stock
3/4 cup heavy cream
1/4 cup Parmesan cheese, finely grated
1 cup mushrooms
2 green scallion tops, sliced
Salt and pepper to taste Preparation: Cut the chicken breasts into 3/4" strips; salt and pepper the pieces, then lightly flour them, shaking off excess flour. In hot saute pan with 1/4 cup olive oil, cook chicken until done; remove from pan and set aside. For the sauce, pour a bit more olive oil in the saute pan. Add chopped onion, chopped garlic cloves, diced roasted red pepper, peeled and diced Roma tomatoes and salt and pepper to taste; stir and cook a minute or two. Add 1/4 cup chicken stock, and return chicken strips to pan; stir in Chardonnay and heavy cream. Bring to a light boil. Reduce heat slightly and let mixture thicken, stirring occasionally. Stir in finely grated Parmesan cheese, green scallion tops, and mushrooms. Sauce will be ready when it can coat a spoon. This can be served over your favorite pasta. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Biba's Taste of Italy: Recipes From The Home, Trattorie, and Restaurants of Emilia Romagna
Model: 068815813
Author: Biba Caggiano
(2001)
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Trattoria Cooking
Model: 0025202529
Author: Biba Caggiano
(1992)
Macmillan USA
Website: www.mcp.com
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