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Chicken In Roasted Pepper Sauce

Ingredients

  • 1 lb. chicken breast about 4 slices (1/2 inch thick)
  • 2 tbsp. avocado oil or olive oil
  • 1/4 cup vegetable broth
  • 1/2 medium onion
  • 2 garlic cloves minced
  • 12 oz. jar of roasted peppers divided
  • 1/2 cup full-fat coconut milk or cream
  • 1/2 cup shredded Parmesan
  • 1 handful spinach
  • 1/4 tsp. red pepper flakes optional
  • 1 tsp. paprika or to taste
  • 1/2 tsp. salt or to taste

Instructions

  1. Puree 6 oz. of roasted pepper in a smoothie cup or with a hand chopper until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  2. Season the chicken with salt and paprika.
  3. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot add the chicken and fry for about 4-5 minutes on each side until just cooked through. Remove the chicken from the skillet.
  4. To the same skillet add the onions and garlic. Cook stirring for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
  5. Add the chopped and pureed peppers. Cook stirring occasionally for 7-10 minutes until it starts looking thicker and the roasted peppers sweeten.
  6. Reduce the heat to low. Add the coconut milk Parmesan and spinach. Stir and bring to a gentle simmer.
  7. Return the chicken to the skillet cover it with the sauce and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.

This article and recipe adapted from this site

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