Beer Can Chicken
115 MIN
25Min
SERVES 5
| Serving Per Recipe: 5 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 310 | ||
| % Daily Value* | ||
| Total Fat 12g | 18% | |
| Saturated Fat 3.5g | 18% | |
| Cholesterol 95mg | 32% | |
| Sodium 440mg | 18% | |
| Total Carbs 10g | 3% | |
|---|---|---|
| Dietary Fiber 1g | 3% | |
| Sugars 3g | ||
| Protein 34g | ||
| Vitamin A 20% | ||
| Vitamin C 45% | ||
| Calcium 6% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Skillet Chicken With Roasted Red Pepper Cream Sauce
| 1 pkg | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 1/2 cup | flour |
| 1/4 tsp | salt |
| 1/8 tsp | black pepper |
| 2 tbsp | olive oil |
| 2 cloves | garlic, minced |
| 1 cup | jarred roasted red peppers, drained and finely chopped |
| 1 1/2 cup | chicken stock |
| 1/4 cup | fresh basil, chiffonade |
| 1/2 cup | sour 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 degrees 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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