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Fast Chicken in Pepper Sauce

20 Min

It's a cinch to cook like an Italian chef - just spice things up a bit. One taste of this festive dish of chicken in a pepper sauce, and it's like a tour of Italy without ever leaving home.

What You'll Need

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon white pepper, divided
  • 2 eggs, lightly beaten
  • 4 tablespoons (½ stick) butter, divided
  • 1/4 cup olive oil, divided
  • 6 boneless, skinless chicken breast halves (1½ to 2 pounds total), pounded to ¼-inch thickness
  • 1 (12-ounce) jar roasted peppers, drained
  • 1 cup (½ pint) heavy cream

What to Do

  1. In a shallow dish, combine the flour with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Place the beaten eggs in another shallow dish.

  2. In a large skillet, melt 2 tablespoons butter and heat 2 tablespoons oil over medium-high heat.

  3. Coat the chicken breasts with the flour mixture and then dip in the eggs, coating completely. Cook the chicken in 2 batches for 3 to 4 minutes per side, or until golden. Remove the chicken to a covered platter to keep warm.

  4. Before cooking the second batch, wipe the skillet out with a paper towel and use the remaining 2 tablespoons butter and oil.

  5. Meanwhile, combine the remaining ingredients, including the remaining 1/2 teaspoon salt and !/8 teaspoon white pepper, in a blender or food processor that has been fitted with its metal cutting blade and process for a few seconds, or until the peppers are chopped and the mixture is combined.

  6. Pour into the skillet, then return the chicken to the skillet and cook for 4 to 5 minutes, or until heated through.

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