We had a fabulous dinner last night! I have made this chicken recipe several times and it is good! Grace doesn’t like the peppers ….she picks them out, but she likes the chicken and the sauce!
This recipe came from Back Home Again cookbook, by The Junior League of Indianapolis. I have noted where I made changes or additions.
Marinated Chicken in Pepper Cream Sauce
- 2 lbs. boneless, skinless chicken Breast (I used chicken tenders)
- 1/2 cup olive oil
- 1/4 cup fresh basil (I only had dried, used around 3 T.)
- 3 T fresh lemon juice
- 1 T crushed red pepper flakes
- 2 tsp. garlic, minced (mine were heaping tsp.)
Mix the above ingredients. Pour over chicken. Cover and refrigerate overnight.
- 5 T butter, divided
- 1 medium yellow pepper, julienned
- 1 medium red pepper, julienned
- 1 medium poblano pepper, julienned (my addition to the recipe)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1 cup mushrooms, sliced
- Approximately 5 sundried tomato slices, diced ( my addition to the recipe)
- 1/2 tsp. salt
3/41 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil ( I used dried…approximately 3 T)
- Cooked Fettuccine, optional
Melt 3 T butter in a large heavy skillet. Saute peppers for 2 minutes ( I sauteed them longer…I would say about 5 minutes) . Remove and set aside. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 T (I reduced to approximately 1/8 cup), about 5 minutes. Add cream; reduce heat and cook until sauce is reduced by half, around 4 to 5 minutes.
Melt remaining 2 T butter in a second skillet. Saute mushrooms over med hi heat until slightly browned. Add the reserved peppers, cream sauce and salt. At this point the pepper sauce may be refrigerated for up to 24 hours.
Prepare oven to broil or grill. Drain chicken, discard marinade. Broil or grill chicken, turning once. Cooking until chicken is tender. If using whole breast, cut into strips. I usually use chicken tenders. Arrange chicken on platter.
Stir Parmesan and basil into the heated pepper sauce. Pour sauce over chicken. Serve with fettuccine if desired.
This dish is really good. I love my additions of sundried tomatoes and the poblano pepper. The poblano pepper gives it just a tiny bit of heat. As you know….it is my favorite pepper 🙂
Grilled Garlic Marinated Baby Zucchini
- 1/2 cup olive oil
45 garlic cloves, peeled
- 1/2 teaspoon coarse kosher salt plus additional for sprinkling
1/41/2 teaspoon ground black pepper
- 1 pound baby zucchini, trimmed
Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.
I found the recipe today on Epicurious website .
This was the first time making the zucchini recipe. It was really good. Mark even loved it. He had seconds 🙂 I think adding herbs to the marinade would also be tasty.
Leann, a friend of mine sent me a recipe for Pecan Pie Cookies. They sound awesome. I hope to make those on Friday or Saturday. My dish to bring to Mark’s parents house for Easter is a Salad. I will post both of those recipes soon.
~Relish Food & Life