Recipe: At Home Chicken w/ Easy Roasted Bell Pepper Cream Sauce

Recipe: At Home Chicken w/ Easy Roasted Bell Pepper Cream Sauce Delicious, fresh and tasty.

Chicken w/ Easy Roasted Bell Pepper Cream Sauce. Pour bell pepper sauce into the same pan on medium heat. Add the cream and return the chicken and mushrooms. Slice into strips the roasted bell peppers set aside.

Sprinkle chicken with salt and pepper.

Melt butter in heavy large skillet over medium-high heat.

In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue and give it a slightly sweet and smoky flavor.

You can cook Chicken w/ Easy Roasted Bell Pepper Cream Sauce using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken w/ Easy Roasted Bell Pepper Cream Sauce

1. It’s 32 oz of cream of chicken soup.

2. You need 4 of boneless, skinless chicken breast.

3. Prepare 2 of roasted red bell peppers.

4. It’s 1 of roasted serrano pepper.

5. Prepare 1/2 C of red wine vinegar.

6. It’s 1 1/2 t of fresh thyme.

7. It’s 1 pinch of sugar.

8. It’s 2 cloves of garlic; smashed.

9. Prepare 1 of large pinch kosher salt & black pepper.

The sauce can be made ahead, then served with seared chicken, as we do in this recipe, or with grilled fish or ravioli.

This recipe makes more Cream Sauce without the Cream than you'll need for the red pepper sauce.

We love this Skillet Chicken with Creamy Roasted Red Pepper Sauce!

Simply blend up store bought roasted red peppers along with garlic, chicken stock some spices and a touch of cream.

Chicken w/ Easy Roasted Bell Pepper Cream Sauce step by step

1. Puree bell peppers, serrano, vinegar, thyme, sugar, salt, and pepper together..

2. Fold pepper puree into cream of chicken soup. Place chicken breasts in a casserole dish and pour sauce atop..

3. Cover and bake at 350° for approximately 1 hour or until chicken is fully cooked..

4. Variations; Other bell peppers, jalapeños, poblano, ancho chile, chipotle, crushed pepper flakes, parsely, cilantro, basil, oregano, marjoram, mint, coriander, corn, parmesean, romano, cream cheese, goat cheese, chili powder, cumin, paprika, roasted garlic, bay leaf, broccoli, capers, broccoli rabe, cayenne, black bean, fava bean, chickpeas, cauliflower, carrots, celery, celery seed, ricotta cheese, feta, fontina, provolone,.

5. Contd; coconut, chives, chervil, fennel, curry, harissa, honey, leeks, lemon, lime, marjoram, mint, red onion, ratatouille, saffron, sage, vegetable stock, zucchini, tomato, red wine, shery vinegar, balsamic,.

6. Serve over rice.

Pour over seared chicken breast and dinner is done!

I followed the recipe amounts but sauteed the onions and garlic then blended with the jar of roasted bell peppers.

I did not have heavy cream so I made a quick roux and added some milk and grated parmesan cheese.

I then sauteed baby bella mushrooms with the chicken, added the sauce and simmered for five minutes until the chicken was done.

For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat.