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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pan Seared Chicken Breasts with Spicy Red Pepper & Cilantro Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

4 chicken breast halves, boned and skinned
Salt and freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 cup gf Chicken Stock
2 garlic cloves, minced
1/2 jalapeno pepper, seeded, stemmed and minced
1/2 red or orange bell pepper, finely diced
1 teaspoon balsamic vinegar
2 Tablespoons cilantro, chopped

Directions

Place the chicken on a flat surface and cover with plastic wrap. Pound the chicken breasts to an even thickness with a meat mallet. Season the chicken breasts with salt and freshly ground black pepper.

Heat the olive oil and unsalted butter in a large skillet over medium high heat. Add the chicken breasts in a single layer (if they all won’t fit then do it in 2 batches). Cook the chicken breasts, undisturbed, for about 3-4 minutes per side or until the bottom side is nicely browned. Turn the chicken breasts and continue to cook until the second side is nicely browned and the chicken breasts are firm to the touch. Transfer the chicken breasts to a platter and tent with foil to keep warm.

Add the chicken stock to the pan and bring to a boil. Deglaze the pan by scraping up any browned bits on the bottom of the pan. Continue to boil until reduced by half. Add the garlic and jalapeno pepper to the skillet and sauté for 30 seconds. Add the bell pepper and sauté for about 2 minutes, or until the peppers are softened. Add the balsamic vinegar and simmer for 1 minute. Return the chicken to the pan along with any accumulated juices. Turn to coat the chicken with the sauce. Add the cilantro and adjust seasonings to taste with salt and freshly ground black pepper. Serve.

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