|1||pkg PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|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.
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
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.
When cooking with sour cream or Greek yogurt, always keep the heat on low to avoid the sauce from separating and getting lumpy.