Grilled Chicken Breast with Creamy Red Pepper Sauce

rileyk2's Note:

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 chicken breasts
• 4 teaspoons butter or 4 teaspoons margarine
• ½ cup diced onion
• 1 clove garlic , minced
• 1 red pepper , cut in strips
• 3 tablespoons whipped cream cheese
• 1 tablespoon sour cream
• 2 teaspoons dry white wine (or vermouth)
• 2 tablespoons chopped fresh parsley

Directions:

1. While chicken breasts are grilling, prepare sauce.
2. Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
3. Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
4. Meanwhile, measure into blender the cream cheese, sour cream and wine.
5. Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
6. Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
7. Serve over chicken; garnish with parsley.

Reviews

[greyhoundlover]

I was interested in this recipe because I wanted something I can make for a group that was relatively healthy. Based on the other reviews, I pounded and cut the chicken into medallions and sauted in a little olive oil on the stove. I used two chopped onions and three red peppers. While I had the peppers in the pan I added some cayenne pepper as well as pimenton. Once I added everything to the food processor I used the whipped cream cheese but used Fage total 0% yogurt in place of sour cream. I had roasted a head of garlic and added numerous cloves (6?) to the mix. I processed for several minutes and while I didn't quite achieve the pureed sauce I was hoping for, I did get it to the point where it had a bit more texture than pureed, so it didn't look too chunky as one review stated.

I mixed the chicken and sauce together, serving it with mushroom ravioli over a bed of sauted arugula. It was delicious! For a potluck I might try slicing the chicken breasts and thinning the sauce a bit.

[s_beyer_7647739]

I made this last night with my daughter. My husband and our family loved it.

[mommaov3]

We LOVED this dish, however I did make some changes after reading other reviews. I added cayenne and ground black pepper to sauce. I did not use a grill...I seasoned and pan cooked chicken in olive oil, then thinly sliced chicken. When he sauce was heated, I poured sauce in with chicken then served over hot fettucini noodles. The whole family loved it! Thank you for this sauce. This one is a keeper!