Red Pepper Sauce over Chicken

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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.