Chicken And Peppers In Garlic Wine Sauce Recipes

CHICKEN AND PEPPERS IN GARLIC WINE SAUCE

Steps:

• Salt chicken breasts on both sides.
• Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
• Add garlic to pan and saute with chicken over low heat.
• Cut peppers into large strips and place in pan.
• Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
• Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.

CHICKEN AND PEPPERS IN VINEGAR SAUCE

Steps:

• Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
• Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

CHICKEN WITH GARLIC-PEPPER SAUCE

Steps:

• In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
• Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
• Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.

CHICKEN WITH ROASTED PEPPER-GARLIC SAUCE

Steps:

• Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
• Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
• Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.