Three Pepper Chicken Breasts With Cilantro Cream Recipe

Directions

1. 1
   Brush chilies and bell peppers with 1 to 2 Tbsp.
2. 2
   oil.
3. 3
   Run under warm broiler, turning till blistered and charred all over.
4. 4
   Place in paper or possibly plastic bag and let stand 5 - 10 min to sweat.
5. 5
   Meanwhile, place chicken breasts between sheets of waxed paper and lb.
6. 6
   to 1/4 inch thickness.
7. 7
   Season with salt and pepper to taste.
8. 8
   Set aside.
9. 9
   Remove chilies and peppers from bag and slip or possibly rub off skins.
10. 10
    Cut chilies in halves and peppers in quarters and remove seeds and membranes.
11. 11
    On each chicken breast, place 1 piece chili, 1 red pepper piece and 1 yellow pepper piece.
12. 12
    Roll up chicken to enclose peppers and tie with a string.
13. 13
    In a large skillet, heat remaining oil.
14. 14
    Add in chicken and cook till lightly browned on both sides.
15. 15
    Transfer chicken to a shallow pan and roast at 400 degrees for 15 min.
16. 16
    Add in garlic and scallions to drippings in skillet and saute/fry about 45 seconds.
17. 17
    Add in stock and wine and bring to a boil till liquid is reduced to about 1/4 c.. Add in cream and reduce till sauce lightly coats back of a spoon.
18. 18
    Whisk in butter, bit by bit, then stir in cilantro.
19. 19
    Season to taste with salt and pepper.
20. 20
    To serve, cut chicken breasts into 4 to 5 slices each.
21. 21
    Pool some of the sauce on each of 4 dinner plates.
22. 22
    Arrange chicken slices, cut sides up, over the sauce.
23. 23
    Serves 4.