Chicken with Avocado and Roasted Pepper Cream

Chicken With Avocado And Roasted Pepper Cream Recipe

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bell peppers, colors of choice
1 c
rice, uncooked
2 c
heavy cream
1 Tbsp
vegetable oil
chicken breasts, boneless and skinless
salt and pepper to taste
1/2 c
sour cream

How to Make Chicken with Avocado and Roasted Pepper Cream


  • 1Preheat oven broiler.
  • 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.
  • 12Chop peppers coarsely.
  • 13In work bowl of food processor, combine peppers with 1 cup heavy cream.
  • 14Process until smooth.
  • 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.

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About Chicken with Avocado and Roasted Pepper Cream

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy

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