Sautéed Chicken in Creamy Red Pepper Sauce

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 tbsp olive oil or avocado oil

2 lbs chicken breasts

1 red bell pepper (thinly sliced, cored)

2 1/2 oz fresh baby spinach

salt & pepper to taste

16 oz jarred roasted red peppers (drained)

1/2 cup chicken stock or broth

1/4 cup olive oil (extra virgin)

8 fresh basil leaves

1 tsp garlic (minced)

1/2 tsp onion powder

1/2 tsp salt

Directions

Add 1 tbsp of oil to hot skillet on medium high heat. Add thinly sliced red peppers. Sauté until tender with some browning. Remove red peppers from the skillet and set aside.

Slice the chicken breasts horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.

Add other 1 tbsp of oil to pan. Add chicken to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.

Remove chicken from the skillet and set aside on a plate. Lower heat to medium.

Add all Creamy Red Pepper Sauce ingredients to a blender. Blend until smooth.

Pour sauce into skillet. Add the red peppers, chicken, and spinach to your sauce. Cover. Let simmer on medium to medium low for 5 minutes or until chicken is cooked through and sauce is warmed.

Nutrition

• Calories: 324 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 97 mg
• Sodium: 1443 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 34 g