Skillet Chicken With Roasted Red Pepper Cream Sauce

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Serves 5 | Prep/Cook Time: 25 Min
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Calories
310
Protein
34g
Sodium
440mg
Sat.Fat
3.5g
Sugar
3g
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
INSTRUCTIONS
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STEP 1: 
Dredge
In a shallow dish, whisk together flour, salt and black pepper. Dredge chicken in the seasoned flour to coat.
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STEP 2: 
Saute
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.
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STEP 4: 
Serve
Transfer chicken to a serving platter. Pour sauce over chicken and serve.
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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.
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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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