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Marinated Chicken Breast in Pepper Sauce

Laura Watne
Ingredients Instructions

Ingredients
  

  • 1/2 cup olive oil
  • 1/4 cup fresh basil minced
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons garlic minced
  • 1 pound chicken breast boneless skinless
  • 3 tablespoons unsalted butter
  • 1 medium red bell pepper cut into julienne strips
  • 1 medium yellow bell pepper cut into julienne strips
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 cups heavy cream
  • 1 cup mushrooms sliced
  • 2 tablespoons unsalted butter
  • 3/4 cup Parmesan cheese freshly grated
  • 1/2 cup fresh basil minced
  • 1 pound fettucini cooked al dente and drained

Instructions
 

  1. Mix olive oil, basil, lemon juice and garlic. Add chicken, turning to coat. Cover and refrigerate overnight. Drain chicken. Grill and cut into ½ inch strips.
  2. In large skillet, melt 3 tablespoons butter and sauté peppers for 2 minutes. Remove peppers, reserve. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream and cook until sauce is reduced by half, about 4 minutes.
  3. In another skillet, sauté mushrooms in 2 tablespoons butter over medium high heat until slightly browned. Add mushrooms and peppers to cream sauce. At this point the pepper sauce can be refrigerated for up to 24 hours. Stir Parmesan and 1/4 cup basil into heated pepper sauce.
  4. Place pasta into bowl. Add chicken and cream sauce and stir until combined.
  5. From "Creme de Colorado"