Chicken Milano With Roasted Red Peppers Recipes

CHICKEN WITH ROASTED RED PEPPER SAUCE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

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.

CHICKEN MILANO WITH ROASTED RED PEPPERS

Steps:

• Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• Season both sides of chicken breasts with salt and pepper.
• Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.