Pepper Cream Sauce over Chicken Medallions with Brown Rice
2 tablespoons butter, unsalted, divided
2 tablespoons EVOO divided
3 large bell peppers, red, orange & yellow (really any color will do, even green)
2 cups onions, chopped
4 oz. mushrooms, sliced
2 large garlic cloves, minced
1 cup white wine
1 cup chicken stock
2 cups heavy whipping cream
1 tablespoon Tuscan Farmhouse Blend
Fresh basil, torn
Parmesan Cheese, grated
Pepper cream sauce
In a large sauté pan heat butter and EVOO. Add bell peppers, sauté until they are soft and slightly charred. Remove from pan.
Add remaining butter and EVOO to pan, sauté onions and mushrooms until both are soft. Just before mixture is done add the garlic.
Place bell peppers, onion, mushroom and garlic mixture in a food processor or blender and puree.
To pan add white wine and chicken stock, reduce to about half. Add heavy whipping cream simmer about 10 minutes.
Stir in the pureed mixture to the pan with the cream sauce. Add the Tuscan Farmhouse Blend. Adjust seasonings to taste.
2 Chicken breast, cut into medallions
2 tablespoons EVOO s
s.a.l.t. sisters Sel Gris sea salt
Heat EVOO in a large sauté pan. Sprinkle sea salt on both sides of chicken rounds. Add the chicken to the pan and cook about 2 minutes on both sides. Just until cooked thru.
2 cups Brown rice
4 cups chicken or vegetable stock or water
1 teaspoons s.a.l.t.sisters sea salt
Put rice, stock and stock into a small pot and bring to a boil over medium-high heat. Reduce to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Do not lift the lid! After 40 minutes remove the covered pot from the heat and let set for 10 minutes. Fluff the rice with a fork.
Serve the chicken over the rice and top with Pepper cream sauce.