Chicken & Peppers in Cream Sauce

Easy Peeasy – for a quick weeknight meal 🙂

If you plan ahead, you can make your chicken more flavorful by following the marinade recipe below, however if you don’t plan ahead, you can still make the recipe and it will be good.

Marinade for 8-24 hours (if you think about it) in the following:
1/8 C. Lemon Juice
1/8 C. Olive Oil
1 1/2 tsp Salt
1 Tbsp minced garlic
Splash of any vinegar
Any combination of the spice mix below (1 tsp of each that you want to use)
Thyme   *   Oregano   *   Peppercorns   *   Red Chili Flakes   *   Pepper    *    Onion Powder

Mix all marinade ingredients, pour over chicken and refridgerate until you are ready to cook.

Chicken Dish – A One Dish recipe for a busy night

2 Lbs chicken breasts (boneless, skinless) – marinaded if desired
1 C. Chicken Stock
1/2 C. heavy cream
1/2 C. cheese of choice, shredded parmesan, chedder, or romano would all be good
1 1/2 c. sliced peppers
1/4 c. white wine

Thickener: 2 Tbsp cream / 1 heaping Tbsp flour

Heat non-stick pan with a little bit of olive oil. Sear chicken breasts until outsides are golden brown. Add chicken stock, wine, cream, and peppers. Reduce heat to medium and bring to a simmer. Add peppers and continue to simmer for 25-30 minutes or until chicken is cooked through.

Remove chicken from pan. In a small bowl, mix flour and cream. Add flour paste to the sauce in the pan and stir to combine. Allow sauce to thicken for approximately 5 minutes then serve over chicken.

Goes well with spaghetti squash, faux-tatos, or real mashed ‘taters in case you aren’t lowcarbing it! YUM

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