Ingredients
- 4 whole boned, unskinned chicken breasts
- Salt and freshly ground pepper, to taste
- 6 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup shallots, minced
- 1 cup dry white wine
- 2 cups chicken broth or stock
- 2 cups heavy cream
- 4 sweet red bell peppers, pureed (see recipe)
- ½ cup chopped, mixed fresh herbs (chives, chervil and parsley)
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1117 calories; 93 grams fat; 42 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 43 grams protein; 308 milligrams cholesterol; 643 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
- Preheat oven to 350 degrees.
- Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
- Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
- Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
- Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
- Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
- Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
- Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.
- This can be made ahead and reheated. A nice accompaniment is pureed parsnips and sugar snap peas
20 minutes
Dining and Cooking