Skillet Chicken With Roasted Red Pepper Cream Sauce

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PERDUE^® PERFECT PORTIONS^® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

In The Fresh Meat Case

Skillet Chicken With Roasted Red Pepper Cream Sauce

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

In The Fresh Meat Case

Made With:

PERDUE^® PERFECT PORTIONS^® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

PREP TIME: 10min COOK TIME: 15min
Serves 5

PREP TIME: 10min COOK TIME: 15min

Serves 5

310
Calories
34g
Protein
440mg
Sodium
3.5g
Sat. Fat
3g
Sugar

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.

Ingredients

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

Step 1

Dredge

In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.

Step 2

Sauté

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.

Step 3

Simmer

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.