Grilled Chicken Breast with Creamy Red Pepper Sauce

            I am about to give you your new mid-week favorite meal. This dish can be served with rice, it could be served with pasta, or even mashed potatoes. There is so much flavor loaded into the dish it is unbelievable.

This is one of those meals that I can turn to when it has been a busy day and I have not planned ahead, or I have run out of time.

            This is the meal that you get to include others in the making. Volunteer someone to grill your chicken while you get the rest of dinner prepared. It does not hurt to have one of the older kids, or even hubby do the grilling.

Besides, I thought men liked grilling? The creamy sauce that comes with this dish goes perfect over pasta, which is my favorite.

Frequently Asked Questions:

            Do I have to grill the chicken?

No, you could bake the chicken or roast it. I just love the flavor of grilled chicken so this is what I recommend. Grilling also saves some time and cleaning up in the kitchen.

            Do I have to add the Vermouth?

No, you can use white wine. That is preferred anyway. If you are worried about the alcohol in the recipe, the alcohol actually dissipates as you are cooking.

            Why is the sauce so creamy?

We are going to use whipped cream cheese in this dish. When combined with the butter and sour cream, it makes a very tasty sauce that also tastes great with pasta.

            How do I store this dish?

Once the chicken and sauce is completely cool, place it into an airtight container and place in the refrigerator. You can keep it in the refrigerator for up to 4 days.

If you would like to freeze it, wrap the chicken and sauce in plastic, a couple of layers, then wrap it in aluminum foil. It will last in the refrigerator for 3 months.

What do you need to make Grilled Chicken Breast with Creamy Red Pepper Sauce

            4 chicken breasts, grilled

            4 tsp butter

            ½ cup finely diced onion

            1 clove of garlic, freshly minced

            3 tbsp cream cheese, softened and whipped

            1 tbsp sour cream

            1 large red pepper, cut into strips

            2 tsps White Wine, or Vermouth

            2 tbsp freshly chopped parsley for garnish

How to make Grilled Chicken Breast with Creamy Red Pepper Sauce

FIRST STEP:

Have someone else help out and grill the chicken for you

Slice the red bell pepper into thin strips

SECOND STEP:

Saute the onion and the garlic in the butter until the onions are translucent

a)

b)

Add in the pepper strips and cook for 5 minutes, just until they are tender, yet slightly crisp

a)

b)

THIRD STEP:

Using a blender, pour in the white wine, the cream cheese, and the sour cream, blend well

Add in the red pepper strips and the onion beat until smooth.

Be sure to scrape the sides down once in a while.

a)

b)

c)

FOURTH STEP:

Place the sauce back into the pan and heat through. Do not boil, just heat the sauce until it is hot.

Drizzle over the grilled chicken and the optional pasta.

FIFTH STEP:

Garnish with freshly chopped parsley and serve.

Enjoy!

YUM!