Red Pepper Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 tablespoon oil
02 -
2 pounds chicken breasts, sliced into 6–8 thin pieces
03 -
1 tablespoon salted butter
04 -
1/2 teaspoon ground black pepper
05 -
1 teaspoon paprika
06 -
3/4 teaspoon kosher salt
07 -
1 teaspoon garlic powder
→ Sauce
08 -
1 cup heavy cream
09 -
1/2 cup chicken stock
10 -
1 shallot, diced
11 -
1 jar (12 ounces) roasted red peppers, drained and diced
12 -
2 tablespoons fresh basil, chopped
13 -
1/4 teaspoon black pepper
14 -
4 garlic cloves, minced
15 -
1 tablespoon oil
16 -
1/2 teaspoon kosher salt
17 -
1/2 cup grated Parmesan cheese
# Steps to Follow:
01 -
Spoon it up while hot and toss on the basil right before you dig in. Try it with whatever side you love, like cooked rice.
02 -
Slide all the chicken back in the skillet with that yummy sauce. Let it all cozy up for ten minutes on a soft simmer so the flavors blend.
03 -
Toss in the Parmesan and keep stirring until it's all melted and everything turns creamy. Give it a good two minutes or so.
04 -
Pour in the chicken stock and the heavy cream. Stir it up and leave it on a low simmer for about five minutes.
05 -
Mix in those diced roasted red peppers, salt, and black pepper. Let it cook while you stir every now and then, about four to six minutes.
06 -
Drizzle oil in the same skillet. Drop in the shallot and garlic, then give it just a minute to get fragrant.
07 -
Drop the chicken in your hot skillet with butter and a splash of oil. Each side should get five to seven minutes till it's cooked through. Move it over to a plate for now.
08 -
Rub the spice blend all over the chicken cutlets so they're covered, then put 'em aside for the next step.
09 -
Toss paprika, garlic powder, salt, and pepper together in a bowl until it's all mixed up.
# Additional Tips:
01 -
Let the chicken chill in the skillet off the heat for a couple minutes before topping it with the basil. It'll taste the best this way!