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Chicken Breasts with Red Pepper Purée
Paillards de Poulet et Purée de Poivrons Rouges
A Recipe From: Provence
Bright flavors, bright colors! Just like in the South of France...

Skill Level: Average
Serves: 6

In a sauté pan, heat 2 Tbsp of butter; add the shallots, garlic and red peppers and sauté for a few minutes until the shallots are soft. Add the oregano and the tomatoes and cook a few minutes longer, until the mixture reaches a sauce-like consistency. Sprinkle with flour, stir and cook 2 to 3 more minutes. Add the wine and chicken broth and cook until the sauce thickens. Purée in a blender and pour into a saucepan. Add the cream and salt and pepper to taste. Keep warm. With a rolling pin, pound the chicken breasts to an even 1/4 inch thickness. Season all sides with salt and pepper. Sauté in olive oil, about 3 minutes per side (do not overcook). Transfer meat to 6 warm plates, nap with red pepper sauce and garnish with basil. Accompany with pasta.

Sylvaine's tips
This recipe comes quickly together if you use a jar of peeled, roasted peppers. The recipe actually yields quite a bit of purée; it can be used to sauce plain pasta.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken

2 Tbsp butter
5 shallots, chopped
5 cloves of garlic, chopped
3 red bell peppers, roasted, peeled and chopped
1 tsp dry oregano
3 tomatoes, peeled and chopped
2 Tbsp flour
1/2 cup dry white wine
1/2 cup chicken broth Available Online
1/2 cup whipping cream
Salt and pepper
6 boneless, skinless chicken breasts
3 Tbsp extra virgin olive oil Available Online
18 basil leaves, thinly sliced

Wine Pairings

wine Bandol Rosé

Items Available For This Recipe

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