|
Sautéed Chicken with Roasted Red Pepper Sauce
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
3
|
large red bell peppers, cored, cut in half*
|
|
2
|
teaspoons white wine vinegar
|
|
1/2
|
teaspoon Original TABASCO® brand Pepper Sauce
|
|
1/4
|
teaspoon salt
|
|
3
|
tablespoons olive oil, divided
|
|
2
|
whole boneless chicken breasts, split
|
|
|
Salt and pepper
|
|
*Green or yellow pepper can be substituted.
|
|
|
|
|
|
|
|
|
|
Preheat broiler. Place 4 of the pepper halves on rack of broiling pan. Broil about 5 minutes on each side or until peppers are lightly charred. Remove peppers to brown paper bag. Close bag so that peppers can steam for 10 minutes. Remove skin from peppers. Cut remaining uncooked pepper halves into strips and set aside.
|
|
Blend roasted peppers, vinegar, TABASCO® Sauce and salt in food processor or blender. Gradually add 1 tablespoon oil until mixture is smooth.
|
|
Heat remaining 2 tablespoons oil in heavy skillet over high heat. Sprinkle chicken with salt and pepper and add to pan. Sauté 8 to 10 minutes on each side or until done. Remove chicken from skillet. Add pepper strips to skillet and sauté 1 to 2 minutes. Serve chicken with pepper strips and sauce.
|
|
|
|
© McIlhenny Company (TABASCO® brand Pepper Sauce)
|
|
|
|
|
|
|
|
|
Click here for printable version