Creamy Roasted Red Pepper Chicken Recipe – Know the Secret Tips

• The chicken breasts should be removed from their packaging and placed on a big dish or chopping board before being cooked. Paper towels should be used to pat the breasts dry, and then they should be seasoned with black pepper and sea salt on both sides. During the time that you are cooking the sauce, set aside.
• A big skillet on the stovetop, preferably one that is nonstick and is 12 inches in diameter, should be heated over medium heat with one tablespoon of avocado oil.

• Approximately five to eight minutes after adding the chopped onion, sauté it while tossing it occasionally until it has become more pliable and has begun to turn a golden brown color. After stirring in the garlic that has been minced, continue cooking for another two to three minutes.
• In a high-powered blender or food processor, combine the onion and garlic mixture with the remaining ingredients for the sauce. These include roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if you are using it), lemon zest, and sea salt. Blend or process until smooth. Put the sauce through a blender until it is entirely smooth.

• Place the skillet that you used to sauté the onion and garlic back on the stove top and heat it over high heat. This will allow you to cook the remaining ingredients effectively. Allow the oil to heat up for a few minutes after adding two teaspoons of avocado oil and waiting for it to do so.
• Place the chicken breasts on the hot skillet in a careful manner and cook them for four minutes on each side, or until the crust on both sides of the breasts is a golden brown color. Reduce the heat to medium-high if the chicken starts to become too black at any stage during the cooking process.

• Once both sides have reached a golden brown color, drop the heat to medium-low and continue cooking for a few minutes to enable the skillet to cool down. This will avoid the sauce from bubbling out of control once it comes into contact with the skillet.
• The chicken breasts should be browned, and then the sauce should be carefully poured into the skillet. This is an excellent moment to use a spatter screen if you have one, as the sauce will splatter quite a bit if the pan is still extremely hot. If you have a splatter screen, you should use it now.

• As the chicken cooks in the sauce for six to eight minutes, it should be flipped once or twice. You want the sauce to be bubbling, but it shouldn’t be boiling to the point where it takes over. The young spinach and tomatoes should be added.
• At first, the spinach will be so thick that it will completely cover the skillet, but once it starts to wilt, it will be much simpler to incorporate it into the sauce. Cook for approximately two to three minutes more, or until the chicken is completely cooked through.

• In order to determine the temperature of the chicken breasts on the inside, you need use a digital thermometer. 165 degrees Fahrenheit is the temperature at which chicken is considered to be fully cooked.
• To determine the flavor of the sauce, taste it and adjust the amount of salt, pepper, or lemon juice to suit your preferences.

• In order to ensure that the sauce is absorbed, serve the chicken with roasted red peppers with rice, mashed potatoes, or macaroni noodles. Fresh basil leaves that have been julienned can be sprinkled on top if desired. If you are going to use cheese, put some freshly grated mozzarella or parmesan cheese over the top of the dish.
• Serving the chicken with roasted veggies or vegetables that have been steamed is another option that I enjoy. There are several wonderful vegetable side dish alternatives available, including green beans, broccoli, and asparagus.

Nutrition

• Serving: 1Serving (of 6)
•  Calories: 321kcal
•  Carbohydrates: 11g
•  Protein: 29g
•  Fat: 19g
• Saturated Fat: 12g
•  Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
•  Cholesterol: 76mg
•  Sodium: 996mg
•  Fiber: 1g
•  Sugar: 5g

Notes

• Sliced in half lengthwise for thinner cutlets.
• Or 1 ⅔ cups of heavy cream.