Skillet Chicken With Roasted Red Pepper Cream Sauce
In The Fresh Meat Case
Skillet Chicken With Roasted Red Pepper Cream Sauce
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 10min COOK TIME: 15min
Serves 5
- 310
Calories - 34g
Protein - 440mg
Sodium - 3.5g
Sat. Fat - 3g
Sugar 
Ingredients
1/2 cup flour
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. olive oil
2 cloves garlic, minced
1 cup jarred roasted red peppers, drained and finely chopped
1 1/2 cup chicken stock
1/4 cup fresh basil, chiffonade
1/2 cup sour cream or greek yogurt
Step 1
Dredge
In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.
Step 2
Sauté
In a large skillet, heat olive oil over medium heat. Add chicken and sauté for 3 to 4 minutes per side until chicken is cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove chicken from skillet and set aside.
Step 3
Simmer
To the same skillet, add garlic and roasted red peppers. Sauté for about 1 minute, then whisk in chicken stock and basil. Simmer for 2 to 3 minutes until slightly thickened. Turn heat to very low and whisk in the sour cream. Add chicken back skillet and simmer in cream sauce for about 1 minute to heat through, do not boil.
Step 4
Serve
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
TIP
TIP: When cooking with sour cream or Greek yogurt, always keep the heat on low to avoid the sauce from separating and getting lumpy.
5 MIN
