Chicken in Roasted Pepper Sauce

Posted by: abba 08-27-99 11:39 AM

Chicken in Roasted Pepper Sauce

2 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup flour
1/4 cup onion
2 cloves chopped garlic or to taste
1 cup peeled and diced, ripe Roma tomatoes
1 roasted red pepper
1 cup fresh mushrooms
1/4 cup olive oil
Salt and pepper to taste
1/4 cup chicken stock
1/4 cup Chardonnay
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 to 3 sliced green scallion tops
1 cup fresh mushrooms

Cut chicken into julienne strips and season with salt and pepper. Dredge in flour, then transfer to a mesh sieve, and shake off excess flour.

Slice onion, coarsely chop garlic, tomatoes and red pepper. Cut each mushroom into four or six pieces.

Heat olive oil in a large sauté pan, add chicken and sear just until golden; remove from pan and set aside.

Add more olive oil in a large sauté pan and sauté onion in pan until translucent. Stir in garlic, tomatoes and roasted pepper, adding salt and pepper to taste.

Add chicken stock, chicken strips, Chardonnay and cream.

Heat just until bubbling, then reduce heat to medium-low. Reduce sauce by approximately half, stirring constantly.

Add Parmesan cheese, scallions and mushrooms.

Serve over pasta.

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