Balsamic Grilled Chicken Caprese Salad
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 3.5g||18%|
|Total Carbs 10g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 20%|
|Vitamin C 45%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/8 tsp.black pepper
2 tbsp.olive oil
2 clovesgarlic, minced
1 cupjarred roasted red peppers, drained and finely chopped
1 1/2 cupchicken stock
1/4 cupfresh basil, chiffonade
1/2 cupsour cream or greek yogurt
In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.
In a large skillet, heat olive oil over medium heat. Add chicken and sauté for 3 to 4 minutes per side until chicken is cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove chicken from skillet and set aside.
To the same skillet, add garlic and roasted red peppers. Sauté for about 1 minute, then whisk in chicken stock and basil. Simmer for 2 to 3 minutes until slightly thickened. Turn heat to very low and whisk in the sour cream. Add chicken back skillet and simmer in cream sauce for about 1 minute to heat through, do not boil.
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
TIP: When cooking with sour cream or Greek yogurt, always keep the heat on low to avoid the sauce from separating and getting lumpy.
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