Chicken Breast with Roasted Red Pepper Sauce

StevesCooking's picture

Nov. 15, 2012


For roasted red pepper sauce
Yellow onion 1/2 Medium , slice
Garlic 1 Clove (5 gm) , slice
Roasted red pepper 230 Gram (or jarred)
Chicken stock 1 Cup (16 tbs)
Red chili flakes 1/2 Teaspoon
Heavy cream 1/4 Cup (4 tbs)
Fresh italian flat leaf parsley 1/4 Cup (4 tbs) (or small handful)
Olive oil 1 Tablespoon (as required)
Salt and pepper To Taste
Other ingredients
Potato 200 Gram , roughly diced
Brussel sprout 120 Gram , thinly sliced
Ground nutmeg 1 Pinch
Chicken breast 8 Ounce (organic)
Olive oil 2 Tablespoon (as required)



1. Blanch potatoes in boiling water for a minute. Drain and set aside.

2. Season chicken with salt.


3. For sauce, place a saucepan on medium flame, and pour olive oil in it.

4. Drop onion and sprinkle salt and pepper in the pan. Stir, and sweat onions for 2-3 minutes.

5. Throw garlic, and cook for another 2 minutes.

6. Add roasted pepper into the pan, and cook for an additional 2-3 minutes.

7. Pour chicken stock and add chili flakes in it. Bring it to a boil and simmer.

8. With blender, blitz and strain sauce.

9. Pour sauce back into the pan, and give it a good stir.

10. Place pan on heat, and pour cream in it. Mix well.

11. Add parsley and stir it in.

12. Taste and season sauce with salt and pepper.

13. Place a frying pan on heat, and pour olive oil in it.

14. Drop potatoes, toss and cook for 5-6 minutes.

15. Throw Brussels sprouts, and cook for 2-3 minutes.

16. Sprinkle nutmeg and mix well.

17. In a separate pan, heat olive oil and cook chicken in it until golden brown on one side.

18. Flip, and pour chicken stock in it. Cook for 12-13 minutes. Remove chicken from pan and let it rest.


19. Cut chicken into half and serve it with potatoes and sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 633Calories from Fat 328

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 864 mg36%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5 g20%

Sugars 8 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet