chicken with avocado and roasted pepper cream

How To Make chicken with avocado and roasted pepper cream

• Step 1
  Preheat oven broiler.
• Step 2
  Arrange peppers on roasting pan.
• Step 3
  Place under hot broiler, about 5 inches from heat; cook until skin turns black.
• Step 4
  Turn frequently to char all sides.
• Step 5
  Remove peppers from roasting pan and place in a plastic bag.
• Step 6
  Close tightly and allow to steam 10 minutes.
• Step 7
  Cook rice according to package directions.
• Step 8
  When rice is done, remove from heat and keep warm.
• Step 9
  Carefully remove peppers from bag.
• Step 10
  When peppers are cool enough to handle, slip off and discard charred skins.
• Step 11
  Hold peppers under cold running water to make peeling easier.
• Step 12
  Chop peppers coarsely.
• Step 13
  In work bowl of food processor, combine peppers with 1 cup heavy cream.
• Step 14
  Process until smooth.
• Step 15
  Stir in remaining cream; set aside.
• Step 16
  Heat vegetable oil in large skillet over medium-high heat.
• Step 17
  Cook chicken breasts until brown on both sides.
• Step 18
  Season to taste with salt and pepper.
• Step 19
  Pour cream mixture over chicken.
• Step 20
  When mixture comes to a boil, reduce heat to a vigorous simmer.
• Step 21
  Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes.
• Step 22
  Adjust seasoning to taste.
• Step 23
  Right before serving, peel and thinly slice avocados.
• Step 24
  Remove chicken breasts from heat and stir sour cream into sauce.
• Step 25
  Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices.
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