One Skillet Creamy Roasted Red Pepper Chicken
Description
This is an simple and quick dish that the family will love on a busy weeknight but is also good for company. It's pretty mellow but the peppers give it a somewhat spicy kick, and is a little more sweet than salty. Serve it with mashed potatoes, rice or e
Ingredients
2 lb. boneless, skinless chicken breast (4 breasts)
1 T. butter
1/4 c. diced onion
2 garlic cloves, minced
12 oz. jar roasted red peppers, finely diced
1 1/4 c. chicken broth/stock
4 oz. low-fat cream cheese
1/4 – 1/2 t. crushed red pepper flakes
1/4 c. chopped basil leaves
Directions
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Place a large skillet over medium heat; add butter; when melted, add chicken breasts; sear chicken 5 minutes per side. Remove chicken from the skillet; set aside.
In the same skillet, sauté onions and garlic for 2-3 minutes; pour in the diced red peppers; sauté 1-2 minutes; add chicken broth/stock, cream cheese and crushed red pepper flakes. Simmer; stir to melt the cream cheese into the broth/stock.
When sauce is smooth, add chicken back into the skillet to warm. Stir in the chopped basil; simmer 2 minutes. Salt and pepper, to taste. Slice into pieces.
Serve chicken covered in the creamy pan sauce.
4 servings.
*You can add a tablespoon of flour to the sauce mixture at the end to thicken it up a bit, if desired.