Sometimes you need a really fast weeknight supper. This one definitely qualifies, and it's pantry friendly. In my case I had just roasted a big batch of red peppers from the farmers market and had those on hand, but bottled would certainly be fine.
Chicken with red pepper sauce
From "The 5 in 10 Chicken Breast Cookbook: 5 Ingredients in 10 Minutes or Less," by Melanie Barnard and Brooke Dojny.as published in the Star Tribune Taste section in March 2003.
Ingredients
6 boneless, skinless chicken breasts
3 tablespoons olive oil
12-ounce jar roasted red peppers
¼ cup cream
¼ teaspoon salt
¼ teaspoon pepper
3 cloves garlic, chopped
Method
Pound chicken breasts to flatten slightly. Season with some salt and pepper. In a large skillet, heat oil over medium high heat. Cook chicken until browned on the outside and white inside, about 4 minutes a side. Remove from pan and keep warm.
Meanwhile, combine drained red peppers, cream, salt and pepper in a food processor. Blend until smooth.
Add garlic to chicken cooking pan and saute until fragrant. Stir in red pepper cream sauce to heat through. Serve chicken with sauce spooned on top.
Rating: Definitely repeatable. Consistency-wise it's reminiscent of Romesco sauce, but milder in flavor. Blessedly fast. Did I mention that it was yummy?
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