Chicken With Garlic Pepper Sauce Recipes

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.

GARLIC AND PEPPER CHICKEN

Steps:

• Rinse and cut the chicken into bite-sized pieces (see picture). Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat, or whatever you're using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
• Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
• Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

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.

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE

Steps:

• Chicken Thighs:.
• Preheat oven to 375°F.
• In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
• Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
• Creamy Sauce:.
• In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
• The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.

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.