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Nutrition Facts
Serving Size 1 (214g) Recipe makes 4 servings
Calories 335
Calories from Fat 185		(55%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 112mg		37%
Sodium 144mg		6%
Potassium 440mg		12%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 1.0g	3%
	Sugars 2.2g
Protein 31.5g		63%
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Grilled Chicken Breast with Creamy Red Pepper Sauce

Recipe #72069 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: rileyk2
Sep 30, 2003

This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese. I don't have a grille, so I use my George Forman. Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat...this sauce is spooned on after the meat is cooked, so it works out perfectly!

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts
4 teaspoons butter or margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine (or vermouth)
2 tablespoons chopped fresh parsley

Directions

1
While chicken breasts are grilling, prepare sauce.
2
Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
3
Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
4
Meanwhile, measure into blender the cream cheese, sour cream and wine.
5
Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
6
Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
7
Serve over chicken; garnish with parsley.

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Featured Reviews for This Recipe

From: 857324

On Jun 2, 2009

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From: hannah234

On Sep 29, 2008

This was really good! I really liked the taste of the sauce, although I would have prefered it to be a little spicier. Next time I will probably add a little cayenne to it, but I will be making it again! The only thing that I didn't like was how it looked. It did not look appetizing at all. It was a little thick and the color was kind of gross. But if I just go by my taste buds I really enjoyed this meal. Thank you!

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From: Zanni

On Jun 26, 2008

This was great! I thought the red pepper made it a tad too sweet, but it was still really good. I sauteed the chicken separately and cooked a handful of frozen spinach with it. Then I cooked the vegetables for the sauce. I used about 2 TBSP chicken broth in place of the wine. My picky husband even said this was really good, so that's saying something!

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From: vivmom

On Nov 27, 2007

Mmmmm, this tasted like something from a fine restaurant! Very delicious. I did not use any butter in this, just a smattering of olive oil. I used an extra garlic clove, too. And also increased the sauce ingredients, as I had a feeling we would want plenty of it. I cut the chicken breasts into medallions and pounded them slightly, salted & peppered them and pan seared, then set aside to make the sauce. All in all, a winner of a dish! Thank you for posting this.

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