Chicken with Red Pepper Sauce
Ingredients
Chicken:
6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
Red Pepper Sauce:
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley
Directions
For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smash everything together. Seal and refrigerate.
For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley.
