Recipe for Marinated Chicken Breasts In Pepper Sauce


1 6-8 servings
2 lb boneless chicken breast
3 tablespoon unsalted butter
1 medium red bell pepper, cut into julienne; strips
1 medium yellow bell pepper, cut in julienne; strips
1/2 cup dry white wine
1/2 cup chicken broth
2 cup heavy cream
1 cup sliced mushrooms
2 tablespoon unsalted butter
1/2 teaspoon salt
3/4 cup freshly grated parmesan cheese
1/4 cup minced fresh basil
12 each ounces spinach fettucine, cooked al; dente and drained
1/2 cup olive oil
1/4 cup minced fresh basil
3 tablespoon fresh lemon juice
1 tablespoon crushed red pepper flakes
2 teaspoon minced garlic


In shallow dish, mix marinade ingredients. Add chicken, turning to coat. Cover and refrigerate overnight. In large skillet, melt 3 Tbsp butter and saute peppers for 2 minutes. Remove peppers; reserve. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream and cook until sauce is reduced by half, about 4 minutes. In another skillet, saute mushrooms in 2 Tbsp butter over medium-high heat until slightly browned. Add peppers, cream sauce and salt. Drain chicken, discarding marinade. Broil chicken 4 inches from heat, turning once, cooking until tender and juices run clear. (Chicken may also be grilled.) Discard skin and cut chicken into 1/2-inch strips. Stir Parmesan and 1/4 cup basil into heated pepper sauce. On heated platter, arrange chicken attractively on top of warm fettucine and pour sauce over top to cover. Serve immediately.

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