Try this Chicken and Peppers in Cream Sauce recipe, or contribute your own.
Suggest a better descriptionSeason chicken breasts with salt and pepper. In a large sauté pan, heat the olive oil over medium-high heat and sauté the breast until they are no longer pink.. Add Peppers and sauté 3 to 4 minutes until peppers are softened. Remove chicken and peppers to a serving platter. Deglaze the pan with the white wine, gently loosening the browned bits of food with a wooden spoon or spatula, and simmer 2 to 3 minutes, until wine is reduced to about a tablespoon. Add cream and simmer until warm. Return the chicken and peppers to the pan and simmer until warm and cooked through. Adjust seasonings to taste with salt and pepper. Add tomatoes a few minutes before serving. Serve with rice or angel hair pasta.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 157 | ||
Calories from Fat: 22 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 88.3mg | 3 % | |
Potassium 420mg | 11 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.3g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database 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: 157
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