This has been a lazy week for me. I’ve had time to relax, catch up on some reading, and find some new recipes. I’ve done a lot of cooking and have really enjoyed some time just chilling. I have even been making more relaxed, simple dinner this week. Last night we had chicken with red pepper sauce.
I put some simple seasonings on the chicken breast and sauteed it in a pan. The red pepper sauce is made from a combination of red peppers, seasonings, white wine, and chicken broth. The color really pops against the chicken. The sauce is slightly spicy and a little bit sweet. It’s delicious and perfect with a side of vegetables.
Red Pepper Sauce over Chicken (adapted from Tasty Trials)
2 T. olive oil, divided
3 c. chopped assorted red peppers (I used 2 red bell peppers and 2 red poblano peppers)
2 T. chopped shallot
2 garlic cloves, minced
1 t. cumin
1/2 t. red pepper
1/2 t. black pepper
1/2 t. salt
2/3 c. chicken broth
1/4 c. dry white wine
1 lb. chicken breasts
1 t. paprika
1 t. salt
1 t. black pepper
1 t. oregano
1. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Saute the shallots for 2-3 minutes. Add in the garlic and saute for an additional 30 seconds.
2. Add in the chopped peppers and saute for 5 minutes. Stir in the spices, chicken broth, and white wine. Bring to a simmer and cook for 15 minutes.
3. Meanwhile, sprinkle the chicken breasts with paprika, salt, pepper, and oregano. Heat the remaining olive oil in a skillet over medium heat.
4. Cook the chicken breasts for 5-7 minutes per side or until they are cooked through.
5. Pour the cooked pepper mixture into a food processor and process until almost smooth.
6. Place the chicken on a plate and spoon red pepper sauce over top.