Grilled Chicken Breast with Creamy Red Pepper Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! Ingredients:
4 chicken breasts |
4 teaspoons butter or 4 teaspoons margarine |
1/2 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.
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