This is an intensely flavorful meal you can make in one skillet. Once the red peppers are roasted and pureed they’re added to the pan with the chicken breast, along with a bit of cream and chicken broth and left to gently cook on the stovetop. Serve it with mashed potatoes, pasta, quinoa or rice.  Make extra because you’ll want leftovers.



5 – 6 boneless chicken breasts – or one per person

5 or 6 large red bell peppers – Roasted – See this recipe

1 small onion – roughly chopped

1 medium garlic clove – roughly chopped

1/4 cup (.059 liters) half and half

1/2 cup (.12 liters) chicken broth

1/4 cup extra virgin olive oil – or enough to cover the bottom of the pan

A few pinches of dried herbs de provence

Flour for dredging

Season with salt and pepper

Garnish with parmesan cheese and fresh basil



Place a large skillet with a wide flat cooking surface over medium heat and add enough oil the cover the bottom of the pan lightly. Heat and add the onions and cook until they begin to soften and then add the garlic and cook for about 30 seconds just until it colors.

Add the onions and garlic to a blender of food processor.

Season both sides of the chicken with salt and pepper and dredge lightly in the flour.

In the meantime add a bit more oil the the pan and heat until hot but not smoking then add the chicken. Cook for about 2 minutes on each side just enough to brown it slightly and remove the pan from the heat while you prepare the sauce.

Add the cleaned and roasted peppers to the blender or food processor and puree.

Place the skillet back on the heat and add the pureed peppers, the cream and the broth. Stir and let the chicken simmer on the stovetop for about 30 minutes or so (depending on the thickness of the breasts) or until when sliced through the chicken appears opaque and no longer translucent.

Add a bit more cream or broth to the sauce if too thick. It should be the thickness of gravy and be easy to pour.

Garnish with parmesan cheese and serve.

If serving with pasta, you can toss the cooked pasta right into the skillet with the sauce after you have removed the chicken.






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