Chicken with Avocado and Roasted Pepper Cream
bell peppers, colors of choice
chicken breasts, boneless and skinless
2Arrange peppers on roasting pan.
3Place under hot broiler, about 5 inches from heat; cook until skin turns black.
4Turn frequently to char all sides.
5Remove peppers from roasting pan and place in a plastic bag.
6Close tightly and allow to steam 10 minutes.
7Cook rice according to package directions.
8When rice is done, remove from heat and keep warm.
9Carefully remove peppers from bag.
10When peppers are cool enough to handle, slip off and discard charred skins.
11Hold peppers under cold running water to make peeling easier.
13In work bowl of food processor, combine peppers with 1 cup heavy cream.
15Stir in remaining cream; set aside.
16Heat vegetable oil in large skillet over medium-high heat.
17Cook chicken breasts until brown on both sides.
18Season to taste with salt and pepper.
19Pour cream mixture over chicken.
20When mixture comes to a boil, reduce heat to a vigorous simmer.
21Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes.
22Adjust seasoning to taste.
23Right before serving, peel and thinly slice avocados.
24Remove chicken breasts from heat and stir sour cream into sauce.
25Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices.