Sauteed Chicken with Pepper Coulis
The simplicity of this dish will surprise the taste buds of any foodie. Smothered in a delicious, healthy pepper coulis, this recipe will have you coming back for more.
The simplicity of this dish will surprise the taste buds of any foodie. Smothered in a delicious, healthy pepper coulis, this recipe will have you coming back for more.
- Carbohydrate 31.1742725 g
- Cholesterol 797.67 mg
- Fat 120.236255 g
- Fiber 5.38637514185905 g
- Protein 228.1863025 g
- Saturated Fat 63.967102 g
- Serving Size 1 1 Serving (1736g)
- Sodium 1624.6215 mg
- Sugar 25.7878973581409 g
- Trans Fat 10.2217905 g
- Calories 2235 calories
Step-by-step
- Heat your oil and saute the garlic and onion until translucent.
- Next, you want to add your peppers and saute until they're tender.
- Once the peppers are starting to break down, deglaze the pan with white wine and simmer briefly.
- Finally, add in your chicken stock, salt, and pepper and let simmer for about 15-20 minutes.
- While the peppers are simmering, you can prepare your chicken. I like to sear the chicken in a pan and then finish them in a 375 degree oven.
- When your chicken is cooked, set it aside to rest and finish your coulis.
- Pour your peppers into a food processor and puree until smooth.
- (Optional) You can add a bit of butter to the peppers to help bind everything together.
- Once your coulis is strained, simply spoon it over the chicken and you're done.
Crowding the pan during the initial sear remains the single fastest way to ruin this dish. Meat releases moisture upon contact with heat; stacking pieces traps that steam and causes gray, rubbery protein instead of a properly browned crust. Maintain at least one inch of space between breasts in the skillet to allow steam to escape.
Technique and Adjustments
Building a smooth pepper coulis requires patience during the reduction phase. Simmer the bell peppers, onions, garlic, and chicken stock for precisely fifteen to twenty minutes until the liquid reduces and the vegetables soften completely. Transferring the mixture to a food processor while boiling hot can crack the bowl or create dangerous pressure, so let it cool slightly before pureeing. For dairy-free modifications, omit the optional butter entirely; substitute an equal measure of extra virgin olive oil to emulsify the blended sauce without altering the fundamental flavor profile. Passing the finished puree through a fine-mesh strainer catches stubborn pepper skins and fibrous remnants, yielding the silky texture characteristic of a classic coulis.
- Sear chicken breasts over medium-high heat until an internal thermometer registers 165 degrees Fahrenheit.
- Deglaze the pan with white wine only after the onions and garlic are fully translucent to prevent raw allium flavors in the sauce.
- Add the optional butter at the very end of blending to prevent the emulsion from breaking under high heat.
