Finely dice dried peppers. Put in food processor or blender with the water. Process until finely chopped. Set aside.
In medium saucepan, heat oil over medium heat. Add reserved peppers with garlic and shallots, and sweat the vegetables. Add wine to deglaze, scraping sides of pan. Bring to simmer, then add cream. Continue to simmer until mixture is thickened enough to coat back of spoon. Add black pepper to taste. Serve over chicken breasts.
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|Serving Size: 1 Recipe (1264g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1027 (50%)|
|Amt Per Serving||% DV|
|Total Fat 114.1g||152 %|
|Saturated Fat 60.3g||301 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 876.3mg||270 %|
|Sodium 711.8mg||25 %|
|Potassium 2735.2mg||72 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.7g|
|Protein 224.5g||321 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2038
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