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Celebratory Seared Chicken with Red Pepper Tomato Puree

This dish combines seared juicy chicken breasts with a flavorful homemade red pepper and tomato puree. The recipe uses a simpler method to make the sauce and limits the cream to maintain a balanced taste. Topped with a sprinkle of freshly grated Parmesan cheese and crispy prosciutto, it makes a perf...
1 hr 5 min
TOTAL TIME
829
CALORIES
$4.47
PER SERVING
Celebratory Seared Chicken with Red Pepper Tomato Puree
Ingredients
14 INGREDIENTS
4 SERVINGS
Heavy Whipping Cream
1/2 cup heavy whipping cream
brought to room temperature
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
Salt
1 tsp salt
Sweet Onion
1 whole sweet onion
diced
Red Peppers
2 whole red peppers
cut in half and seeded
Flour
1/2 cup flour
for dredging
Prosciutto
4 slices prosciutto
torn into chunks
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
White Wine
1/2 cup white wine
Pepper
1/2 tsp pepper
Chicken Breasts
4 whole chicken breasts
pounded to an even thickness
Firm Tomatoes
3 whole firm tomatoes
seeded and diced
Garlic
3 cloves garlic
minced
Chicken Stock
1 cup chicken stock
Directions
13 STEPS
35 min
PREP TIME
30 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat your oven to 450 degrees Fahrenheit. Place the cut and seeded red peppers into a foil-lined baking dish.
2
Drizzle with 1 tablespoon of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cover the dish tightly with foil. Roast for 30 minutes and then let sit for an additional 30 minutes without removing the foil cover.
3
Peel the skins off the cooled peppers, roughly chop, and set them aside.
4
Season the chicken breasts on both sides with the remaining salt and pepper, lightly coat in flour, shaking to remove the excess.
5
Heat 2 tablespoons of olive oil in a pan. Add the chicken breasts and cook for 4 minutes on each side until brown, then remove and set aside.
6
In the same pan, sauté onions until softened. Add garlic and cook until fragrant.
7
Pour in white wine to deglaze the pan, scraping up any brown bits. Allow it to boil until reduced by half.
8
Add the diced tomatoes, and roasted peppers. Cook until the tomatoes have released their juice and the liquid has reduced by half.
9
Add chicken stock, bring to a boil, then reduce to a rapid simmer until the liquid is again reduced by half.
10
Slowly add the heavy cream to the pan, whisking constantly, until completely incorporated. Bring up to a boil, then reduce to a rapid simmer, until the sauce starts to thicken.
11
Add the semi-cooked chicken into the sauce, pouring in any accumulated juices. Cover and cook over medium heat for 10 minutes to finish cooking the chicken.
12
Remove the chicken to a plate and let it rest and keep warm. Meanwhile, render the prosciutto in a separate pan over medium heat until crispy.
13
Serve by pouring the sauce onto a plate, topping it with chicken, then sprinkling with freshly grated Parmesan cheese and crispy prosciutto.
Health Info
Macros
31g
CARBS
49g
FAT
59g
PROTEIN
Contains these allergens
MILK
WHEAT
1 Recipe for Tomato Puree
Tomato Paste/Purée
3
3 hrs 10 min
15
Tomato Paste/Purée
Frequently Asked Questions
Can I substitute tomato paste for tomato purée?
Can I make a tomato puree from fresh tomatoes?
What is the difference between tomato sauce and tomato puree?
Is tomato puree the same as crushed tomatoes?
Can I use ketchup as a substitution for tomato puree?
Can I use canned tomatoes to make tomato puree?
What can I add to tomato puree to make it taste better?
Is tomato puree gluten-free?
Can I freeze tomato puree?
What can I use if I don't have tomato puree?