Chicken with Red Pepper Cream Sauce

Chicken with Red Pepper Cream Sauce

In this healthy chicken with red pepper cream sauce recipe, roasted red pepper and chipotle give this creamy sauce a beautiful red hue and give it a slightly sweet and smoky flavor. The sauce can be made ahead, then served with seared chicken, as we do in this recipe, or with grilled fish or ravioli. This recipe makes more Cream Sauce without the Cream than you’ll need for the red pepper sauce. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.

From EatingWell: January/February 2013
Yield: 6 servings, 3 oz. chicken & 1/3 cup sauce each
Active Time: 1 hour 20 minutes
Total Time: 1 3/4 hours

Ingredients

Cream Sauce without the Cream

  1. 1 tablespoon extra-virgin olive oil
  2. 1 cup finely chopped onion
  3. 2/3 cup long- or medium-grain white rice
  4. 5 cups reduced-sodium chicken broth
  5. 1 cup dry white wine
  6. 1/4 teaspoon salt, or more to taste
  7. Freshly ground pepper, preferably white

Red Pepper Sauce & Chicken

  1. 1 large red bell pepper, halved
  2. 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  3. 1 cup chopped onion
  4. 1 tablespoon chopped garlic
  5. 1/2 teaspoon honey or sugar, or to taste
  6. 1-2 teaspoons minced chipotle pepper in adobo sauce (see Tip)
  7. 1 cup Cream Sauce without the Cream
  8. 3 boneless, skinless chicken breasts (about 1 1/2 pounds total), trimmed
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon freshly ground pepper
  11. Chopped fresh cilantro or scallion greens for garnish

Preparation

  1. To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
  2. Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
  3. To prepare red pepper sauce & chicken: Position rack in upper third of oven; preheat to 400°F.
  4. Rub bell pepper halves with 1 teaspoon oil and place cut-side down on a baking sheet. Roast until soft, about 10 minutes. Turn on broiler and, watching carefully, broil until the skin is charred in spots, 2 to 7 minutes, depending on your broiler. Let cool, then peel (it’s OK if bits of charred skin remain). Chop the pepper.
  5. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 cup chopped onion and garlic and cook, stirring, until soft and just beginning to brown, about 5 minutes.
  6. Place the roasted pepper, onion mixture, honey (or sugar), chipotle to taste and 1 cup of the Cream Sauce in a blender; puree until very smooth. Adjust the consistency with additional Cream Sauce if desired. Return to the pan and warm over low heat.
  7. Sprinkle chicken with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook, turning once or twice, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes total. Transfer to a clean cutting board, tent with foil and let rest for 5 minutes.
  8. Slice the chicken and serve with the red pepper sauce. Garnish with cilantro (or scallion greens), if desired.

Tips & Notes

Nutrition

Nutrition Per Serving: 236 calories; 9 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 12 g carbohydrates; 25 g protein; 2 g fiber; 500 mg sodium; 336 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (23% dv)

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 1/2 lean meat, 1 fat