Grilled Chicken Breast with Creamy Red Pepper Sauce

"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!"
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. So easy to prepare and cook within 30 mins. Absolutely gorgeous. Served with new potatoes, green beans and sweet corn.
     
  2. 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. <br/><br/>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.
     
  3. This was great! I thought the red pepper made it a tad too sweet, but it was still really good. I sauteed the chicken separately and cooked a handful of frozen spinach with it. Then I cooked the vegetables for the sauce. I used about 2 TBSP chicken broth in place of the wine. My picky husband even said this was really good, so that's saying something!
     
  4. Mmmmm, this tasted like something from a fine restaurant! Very delicious. I did not use any butter in this, just a smattering of olive oil. I used an extra garlic clove, too. And also increased the sauce ingredients, as I had a feeling we would want plenty of it. I cut the chicken breasts into medallions and pounded them slightly, salted & peppered them and pan seared, then set aside to make the sauce. All in all, a winner of a dish! Thank you for posting this.
     
  5. Very good. We kept the saucy a bit chunkier for texture and used light cream-cheese and sour cream.
     
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Tweaks

  1. This was great! I thought the red pepper made it a tad too sweet, but it was still really good. I sauteed the chicken separately and cooked a handful of frozen spinach with it. Then I cooked the vegetables for the sauce. I used about 2 TBSP chicken broth in place of the wine. My picky husband even said this was really good, so that's saying something!
     

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