Sautéed Chicken with Roasted Red Pepper Sauce

3 ratings
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Ingredients

  • 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

Preparation

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.

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