Inspirational Chicken In Roasted Pepper Sauce


Chicken In Roasted Pepper Sauce New E Pan Mediterranean Chicken with Roasted Red Pepper Sauce











Ingredients










  • 1 lb. chicken breast about 4 slices (1/2 inch thick)

  • 2 tbsp. avocado oil or olive oil

  • 1/4 cup vegetable broth

  • 1/2 medium onion

  • 2 garlic cloves, minced

  • 12 oz. jar of roasted peppers, divided

  • 1/2 cup full-fat coconut milk or cream

  • 1/2 cup shredded Parmesan

  • 1 handful spinach

  • 1/4 tsp. red pepper flakes optional

  • 1 tsp. paprika or to taste

  • 1/2 tsp. salt or to taste





















































Instructions









  1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a
    hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.

  2. Season the chicken with salt and paprika.

  3. Add about 2 tablespoons of avocado oil to a large non-stick
    skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each
    side, until just cooked through. Remove the chicken from the skillet.

  4. To the same skillet, add the onions and garlic. Cook,
    stirring, for 2 minutes and then add the vegetable or chicken broth. Keep
    cooking until the liquid evaporates and the onions soften nicely.

  5. Add the chopped and pureed peppers. Cook, stirring
    occasionally, for 7-10 minutes, until it starts looking thicker, and the
    roasted peppers sweeten.

  6. Reduce the heat to low. Add the coconut milk, Parmesan, and
    spinach. Stir and bring to a gentle simmer.

  7. Return the chicken to the skillet, cover it with the sauce,
    and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.





























This article and recipe adapted from this site







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