Creamy Chicken with Garlic and Peppers
Quick and easy one-pan sauteed chicken with garlic and peppers in a cream sauce.
Equipment
- Saute or Deep Frying Pan
Ingredients
- 3 chicken breasts sliced
- 2 onions thinly slices
- 6 cloves garlic peeled and thickly sliced
- 1 red pointed pepper halved, deseeded and thinly sliced
- 1 red chilli pepper halved, deseeded and thinly sliced
- 250 ml double cream
- 2 tablespoons olive oil
- 1 tablespoon Toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon Freshly ground black pepper
- 5 or 6 medium closed cup mushrooms
Instructions
- Heat a large nonstick saute pan over medium heat. Coat the pan with 1 tablespoon of olive oil and add the toasted sesame oil. Add the chicken breast slices to the pan and sauté for 6-7 minutes or until the chicken is just starting to brown.
- Remove the chicken from the pan and set it aside. Add the sliced onions, pointed pepper and chilli to the pan, drizzle with a little olive oil and sauté for 5 minutes or until the onions start to brown.
- Add the black pepper, garlic and sliced mushrooms to the pan. Sauté for 3 minutes or until mushrooms are tender and onion starts to caramelize.
- Return the chicken to the pan, stir well and cook for 1 minute or until thoroughly heated.
- Remove the pan from the heat and stir in the cream.
- Serve immediately.
Notes
There is only a small amount of chilli in the recipe which gives it a gentle warmth but if you don't like chilli just leave it out.
Alternatively, if you like chilli heat then don't remove the seeds.