Roasted Red Pepper Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon paprika
02 -
3/4 teaspoon kosher salt
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon black pepper
05 -
2 pounds chicken breasts, sliced into 6–8 cutlets
06 -
1 tablespoon salted butter
07 -
1 tablespoon oil
→ Sauce
08 -
1 tablespoon oil
09 -
1 shallot, diced
10 -
4 garlic cloves, minced
11 -
1 jar (12 ounces) roasted red peppers, drained and diced
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon black pepper
14 -
1/2 cup chicken stock
15 -
1 cup heavy cream
16 -
1/2 cup grated Parmesan cheese
17 -
2 tablespoons fresh basil, chopped
# Instructions:
01 -
Combine paprika, kosher salt, garlic powder, and black pepper in a bowl.
02 -
Evenly coat chicken cutlets with the prepared spice mixture and set aside.
03 -
Heat a skillet over medium heat. Melt butter with oil, add chicken, and cook for 5 to 7 minutes on each side, until fully cooked. Transfer chicken to a plate and set aside.
04 -
Add oil to the same skillet. Sauté diced shallot and minced garlic for about 1 minute until fragrant.
05 -
Add diced roasted red peppers, kosher salt, and black pepper to the skillet. Cook for 4 to 6 minutes, stirring occasionally.
06 -
Pour in chicken stock and heavy cream, stirring to combine. Bring the mixture to a gentle simmer for approximately 5 minutes.
07 -
Add grated Parmesan cheese, stirring continuously until melted and sauce is smooth, about 2 minutes.
08 -
Return cooked chicken cutlets to the skillet. Simmer in the sauce for 10 minutes until thoroughly heated and flavors meld.
09 -
Serve hot, topped with chopped fresh basil. Recommended accompaniment: cooked rice or preferred side.
# Notes:
01 -
For best results, allow chicken to rest in skillet for a few minutes off-heat and garnish just before serving.