Skillet Chicken With Roasted Red Pepper Cream Sauce

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.