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Chicken and Peppers in Cream Sauce




Source of Recipe


Pierre Franey


List of Ingredients




Chicken And Peppers In Cream Sauce

4 boneless skinless chicken breasts, pounded to 1/4"
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
1 medium red bell pepper, cut in strips
1/3 cup white wine
1 tablespoon Dijon-style mustard
3/4 cup canned low-fat low-salt chicken broth
2 tablespoons whipping cream or half-and-half



Recipe



Season chicken with 1/2 teaspoon of salt and pepper to taste. Heat olive oil over medium-high heat in a large skillet. Add chicken; cook until golden on one side, about 6 minutes. turn; cook until golden, 3 minutes. Remove chicken from the pan; set aside.

Add pepper strips to pan; drizzle with a little oil if necessary to keep from sticking. Stir-fry over medium-high heat until pepper just begins to soften, about 3 minutes. Remove peppers from the pan; set aside.

Pour wine into skillet; cook, stirring up browned bits clinging to the pan, over high heat until wine is reduced to 2 tablespoons, about 1 minute. Stir in mustard. Add broth; cook until broth begins to reduce, about 2 minutes. Add cream, stirring constantly, until it thickens, about 30 seconds. Reduce heat to low; return chicken and pepper strips to pan. Cook until heated through, about 2 minutes. Serves 4.