Balsamic Grilled Chicken Caprese Salad
25 MIN
PREP TIME: 10min COOK TIME: 15min
Serves 5
1/2 cupflour
1/4 tsp.salt
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
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.
Step 4
Serve
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
TIP
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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