One Skillet Roasted Red Pepper Chicken Food

CREAMY ROASTED RED PEPPER CHICKEN SKILLET

Steps:

• 1. Combine roasted red peppers, oil, garlic, salt, and pepper in a food processor or blender Pulse until smooth.2. Add oil to a large skillet. Season chicken with the Italian seasoning. Cook chicken in your greased skillet over medium heat for 10 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm. Check for chicken doneness using a meat thermometer. 3. Transfer red pepper mixture to the pan and stir over medium heat for about 5 minutes until it gets hot. Add heavy cream and stir until mixture has thickened. Add chicken and cover with the sauce.Note: If you want more sauce you can add some stock to the sauce along with the heavy cream.

ROASTED RED PEPPER SKILLET CHICKEN

Steps:

• Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
• In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
• Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

CHICKEN BREASTS WITH ROASTED RED PEPPERS

Steps:

• Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
• Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
• Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
• Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
• Remove from heat; stir in butter and parsley until butter melts.
• Pour sauce over chicken and serve immediately.

SKILLET CHICKEN IN ROASTED RED PEPPER SAUCE

Steps:

• Heat the oil in a skillet over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook until lightly browned, about 3-5 minutes per side.
• Add the roasted red pepper sauce, bring to a boil, reduce the heat and simmer for 5 minutes.
• Add the butter and cheese and cook until they melt into the sauce before enjoying!

ONE-SKILLET ROASTED RED PEPPER CHICKEN

Steps:

• Using a cast iron skillet, sauté olive oil, garlic, and onion for 5 minutes on medium heat.
• Sprinkle salt and pepper on each side of all chicken breasts, in the same skillet, pan fry each side for 7-10 minutes until cooked all the way through and browning. While the chicken is cooking, stir onions and garlic every few minutes so they caramelize without burning.
• Add Organic Roasted Red Pepper & Tomato Soup and halved tomatoes to the skillet and cook for an additional 5 minutes.
• Remove from heat and add basil right before serving.

CHICKEN PEPPER SKILLET

Steps:

• In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
• Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
• Add lemon juice, parsley, salt and pepper; toss to combine well and serve.