Chicken & Peppers
Submitted by cossie
Butter-browned chicken breasts baked with sautéed bell peppers in a white wine and herb sauce. A simple, elegant French-inspired dinner with just a handful of ingredients.
YIELD
4 servingsPREP
40 minCOOK
35 minREADY
1 hrsThis is the kind of recipe French grandmothers keep in their back pocket. A few good ingredients, solid technique, and the oven does the rest.
Chicken breasts get dredged in seasoned flour and browned in butter until golden. Sweet bell peppers, both red and green, go into the same pan until they soften. Then a full cup of white wine hits the hot skillet, pulling up all those caramelized bits from the bottom.
Basil, thyme, parsley, and bay leaf steep into the wine sauce as everything bakes together, covered, until the chicken is tender and the kitchen smells incredible.
Chef Tips
- Deglaze the pan properly. Let the wine bubble for a full minute, scraping the bottom with a wooden spoon. Those browned bits are pure concentrated flavor.
- Baste once or twice during baking. This keeps the chicken moist and builds a glossy, herb-flecked sauce on the surface.
- Use a dry, crisp white wine you’d actually drink. Cooking wine from a bottle will make the sauce taste flat and vinegary.
Ingredients
Directions
Split chicken breasts in half.
Dredge in flour seasoned with salt and pepper.
Melt butter in skillet. Brown chicken breasts in butter.
Remove to a shallow, covered baking dish .
Saut? peppers until limp. Add to chicken.
Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon.
Remove skillet from heat, add herbs to wine, and pour over chicken.
Cover baking dish. Bake at 350℉ (180℃) for 30 to 35 minutes, basting once or twice during cooking.
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