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Chicken Breasts with Roasted Red Pepper Sauce
Recipe type: Main
Serves: 8 – 10
Ingredients
- 1 tablespoon plus 2 additional tablespoons extra-virgin olive oil
- 2 tablespoons margarine
- 8-10 pieces boneless, skinless, chicken breasts, pounded thin
- 3 cloves garlic, minced
- ½ large onion, finely diced
- One (16-ounce) jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- Freshly ground black pepper
- ¼ cup almond milk or non-dairy creamer
- ¼ cup fresh basil, sliced
- 2 tablespoons finely minced fresh parsley, plus more for serving
Instructions
- Heat a large sauté pan (not a non-stick pan) over medium-high heat. Add the 1 tablespoon oil and margarine. Brown chicken on both sides, about 3 minutes each side and remove from skillet.
- Add 2 more tablespoons oil to skillet. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- With an immersion blender puree the mixture or carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, ½ teaspoon salt and some pepper, and stir until heated. Pour in the almond milk and stir to combine. Return chicken to the pan and cover with sauce. Turn the heat down and simmer until chicken is cooked through, about 6 – 8 minutes. Add the parsley and basil and stir to combine. Add a bit more salt and pepper to taste. Serve chicken with sauce, basil and parsley sprinkled on top.
