Sauteed Chicken with Pepper Coulis
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 cup white wine
- 1/4 tsp. salt
- 2 chicken breasts
- 1 olive oil
- 3 cups bell peppers (about 4 each), diced
- 1 cups onion diced
- 1 tbsp garlic minced
- 2 cups chicken stock
- 1/2 tsp. white pepper
- 1 butter (optional)
- 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
Welcome to my kitchen where I love to share easy, delicious, and healthy recipes. Today's recipe is for a sauteed chicken with pepper coulis. It's a simple and flavorful dish that's perfect for a weeknight dinner. The chicken is juicy and tender, and the pepper coulis is rich and flavorful. The best part is that this dish is easy to make, and it's sure to impress your family and friends.
To make this dish, you will need a few simple ingredients. For the chicken, you will need 2 boneless, skinless chicken breasts. For the pepper coulis, you will need 3 cups of diced bell peppers, 1 cup of white wine, 1/2 cup of chicken stock, 1 tablespoon of minced garlic, 1/4 teaspoon of salt, and 1/2 teaspoon of white pepper. You will also need 1 tablespoon of olive oil for cooking.
Once you have gathered your ingredients, you can start cooking. First, heat the olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside to rest.
While the chicken is resting, make the pepper coulis. Add the diced bell peppers, white wine, chicken stock, minced garlic, salt, and white pepper to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the bell peppers are soft and the sauce has thickened.
Once the pepper coulis is finished, strain it through a fine-mesh sieve into a bowl. Discard the solids. Return the strained pepper coulis to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.
To serve, spoon the pepper coulis over the cooked chicken. Garnish with fresh parsley or chives, if desired. Enjoy!
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.
