Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Quick Pasta and Chicken with Red Pepper Cream Sauce
  • 1 8 oz chicken breast sliced very finely
  • 2T olive oil
  • 2 red peppers julienned
  • 1 onion sliced
  • flour to dredge
  • 2 oz white wine
  • 6 oz heavy cream
Season and dredge the chicken in the flour and then saut it in a pan with hot oil. In a separate pan, saut the onions and then add the peppers. Let them cook well and then add the cream. When the chicken is sauted, add the white wine and let it reduce. Add the peppers and cream and serve with pasta cooked al dente.

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