Sautéed Chicken with Roasted Red Pepper Sauce

3.5 stars based on 4 votes.
4 ratings
Rate This Recipe


  • 3 large red bell peppers, cut in half
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil, divided
  • 2 whole boneless chicken breasts, split
  • Salt and pepper


Preheat broiler. Place 4 pepper halves in a broiling pan. Broil 5 minutes on each side or until peppers are lightly charred. Remove peppers and place in brown paper bag. Close bag and let peppers steam 10 minutes. Remove skin from peppers. Cut remaining uncooked pepper halves into slices and set aside.

Combine roasted peppers, vinegar, TABASCO® Sauce, and salt in food processor or blender and process until blended. Gradually add 1 tablespoon oil and process until smooth.

Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper and place in skillet. Sauté 8 to 10 minutes on each side or until done. Add sliced peppers and sauté 1 to 2 minutes longer. Serve with roasted pepper sauce.

Makes 4 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!