Balsamic Grilled Chicken Caprese Salad
|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 tspblack pepper
2 tbspolive 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 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.
Skillet Chicken With Roasted Red Pepper Cream SauceAdd Your Comment