Chicken Breasts with Red Pepper Purée
Paillards de Poulet et Purée de Poivrons Rouges
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INGREDIENTS 6 tablespoons butter
5 shallots, chopped
5 cloves garlic, chopped
3 red bell peppers, roasted, peeled and chopped
1 teaspoon dry oregano
3 tomatoes, peeled and chopped
2 tablespoons flour
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup whipping cream
Salt and pepper
6 boneless, skinless chicken breasts
18 basil leaves, thinly slicedIn a sauté pan, heat 2 tablespoons butter; add the shallots, garlic, and red peppers and sauté for a few minutes until the shallots are soft. Add the oregano and the tomatoes and cook for a few minutes longer, until the mixture reaches a sauce-like consistency.
Sprinkle with flour, stir and cook 2 to 3 more minutes. Add the wine and chicken broth and cook until the sauce thickens.
Purée in a blender and pour into a saucepan. Add the cream and salt and pepper, to taste. Set aside and keep warm.
With a rolling pin, pound the chicken breasts to an even 1/4-inch thickness. Season all sides with salt and pepper. Sauté in the remaining butter, about 3 minutes per side, do not overcook. Transfer the chicken to 6 warm plates, spoon on red pepper sauce, and garnish with basil. Accompany with pasta.
Makes 6 servings