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Grilled Chicken Breast With Creamy Red

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Ingredients

Adjust Servings:
4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine (or vermouth)
2 tablespoons chopped fresh parsley

Nutritional information

335.4
Calories
184 g
Calories From Fat
20.5 g
Total Fat
8.1 g
Saturated Fat
112.7 mg
Cholesterol
154.6 mg
Sodium
4.5 g
Carbs
1 g
Dietary Fiber
2.5 g
Sugars
31.4 g
Protein
215g
Serving Size

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Grilled Chicken Breast With Creamy Red

Features:
    Cuisine:

    Very easy and tasty. Served over noodles. I added some crushed red pepper, as the peppers I had were pretty sweet. I also sub'd greek yogurt for the sour cream, turned out well!

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Grilled Chicken Breast with Creamy Red Pepper Sauce, This sauce is very tasty, and pretty healthy especially if you use low-fat/lite sour cream and cream cheese I don’t have a grille, so use my George Forman Often with the GFG, chicken comes out a little burnt if you use a sauce/marinade directly on the meat this sauce is spooned on after the meat is cooked, so it works out perfectly!, Very easy and tasty Served over noodles I added some crushed red pepper, as the peppers I had were pretty sweet I also sub’d greek yogurt for the sour cream, turned out well!, So easy to prepare and cook within 30 mins Absolutely gorgeous Served with new potatoes, green beans and sweet corn


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    Steps

    1
    Done

    While Chicken Breasts Are Grilling, Prepare Sauce.

    2
    Done

    Saut Onion and Garlic in Butter/Margarine Until Onion Is Translucent (2 Minutes).

    3
    Done

    Add Pepper Strips and Cook, Stirring Occasionally, Until Tender Crisp (about 5 Minutes).

    4
    Done

    Meanwhile, Measure Into Blender the Cream Cheese, Sour Cream and Wine.

    5
    Done

    Add the Peppers and Onions to the Blender and Process Until Smooth, Scraping Down Sides of Container as Necessary.

    6
    Done

    Return Sauce to Saucepan and Cook Over Low Heat Until Heated Through (do not Boil).

    7
    Done

    Serve Over Chicken; Garnish With Parsley.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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