Italian Meat - Poultry and Game Recipes - Chicken with Red Pepper (Pollo con Peperoni Rossi e Dragonella) Recipe

Ingredients

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 4 chicken breasts, skin removed

• 2 red (bell) peppers, thinly sliced

• 15 g/1 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup chicken stock

• 30 ml/2 tbsp white wine

• 5 ml/1 tsp mustard

• 30 ml/2 tbsp chopped fresh tarragon

• 150 ml/2/3 single (light) cream

• Salt and freshly ground black pepper

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Method:

1. Melt half the butter in a frying pan (skillet) and fry (sauté) the chicken for 10 minutes until golden brown.

2. Remove the breasts from the pan and place in an ovenproof dish. Add the red peppers to the frying pan and continue cooking for 5 minutes.

3. Add to the chicken. Melt the remaining butter and add the flour. Cook for 1 minute and remove from the heat.

4. Gradually stir in the stock and white wine return to the heat and bring to the boil, stirring.

5. Simmer until the sauce thickens and then stir in the mustard and tarragon. Remove from the heat and stir in the cream.

6. Pour the sauce over the chicken breasts and peppers and cook in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes.