Thursday, August 23, 2012

Sauteed Chicken Breasts w/ Roasted Red Pepper Sauce

How is everyone's week going? 

I think it's gone by so fast - can't believe it's already Thursday!  We've got the weekend off and Andy and I are in a charity mud volleyball tournament on Saturday so that should be interesting!  Will definitely try to remember to post pictures because I'm sure it'll be messy out there!  You guys doing anything exciting this weekend?

I made a stop at our Whole Foods Farmer's Market the other day and picked up some beautiful heirloom tomatoes and red bell peppers.  I knew I wanted to make a savory sauce with them both!  So I picked up some chicken breasts and the rest is history!  The sauce comes together fairly quickly, so this is definitely a great choice for a weeknight meal!


2 tablespoons olive oil
2 chicken breasts, boneless and skinless
salt and pepper, to taste
flour, for dredging
1/2 small onion, diced
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken stock
1 cup tomato concasse (this is a great video on how to do this)
1 red bell pepper, roasted, seeded, and diced
5 crimini mushrooms, sliced
2 tablespoons unsalted butter
1/2 cup heavy cream
1 green onion, sliced
shredded parmesan cheese, for garnish

Preheat oven to 200 F.

In a large saute pan under medium high heat, add olive oil.  Season the chicken breasts with salt and pepper, then dredge in the flour.  Add chicken to the hot oil and brown both sides, about 3-5 minutes.  Remove the chicken from the pan and transfer to a plate in the oven to keep warm.

Add onion and garlic to the saute pan and saute for about 2 minutes.  Deglaze the pan with white wine and then add chicken stock, tomatoes, and bell peppers.  Bring mixture to a simmer, then reduce by half.  Season with salt and pepper, to taste.

In a separate small saute pan, melt the butter and add mushrooms.  Cook for about 3-5 minutes.

Warm the heavy cream in the microwave slightly (about 15-20 seconds) and add to tomato and red pepper mixture.  Simmer until mixture begins to thicken.  Return the chicken breasts to the pan (as well as any drippings from the plate) and simmer until chicken is white throughout, about 3-5 minutes.  Season with salt and pepper, if needed.

Serve chicken over top rice and garnish with the mushrooms, sauce, green onions, and parmesan cheese.

It's colorful, it's delicious - it should be your next meal!  It's definitely a tasty addition to the weekly rotation!

Hope you all have a great weekend!


  1. I cooked a similar dish last night. Funny because boneless skinless chicken breasts were on sale when I went to the supermarket yesterday so I picked up a few,

  2. Beautiful dish, you can start a restaurant now.

  3. A very elegant presentation and excellent flavors make this a very appealing dish. The mushrooms are plated very playfully!

  4. Oh, boy, what delicious idea for a weeknight meal...I love that it's quick, but tastes gourmet! Thanks, Peggy!

  5. That is one delicious looking meal Peggy!!

  6. I have weakness when someone talks about roasted bell pepper. I just checked the recipe and this sauce sounds terrific. Saving this and will try next week or so. It's a beautiful dish and looks pretty easy to make for week night! Have a great weekend Peggy!!

  7. oh it looks so delicious! your photography is beautiful!

  8. I love the food photography, the dish looks so appetizing.

  9. This looks awesome. I'm always trying to find new meals for our weeknight rotations!