yummy Bell Pepper Sauce and Chicken

This makes a delicious and beautiful sauce that is good for fish (perfect for Salmon) chicken, grilled meats and vegetables.

6 Servings

Kitchenaid Blender

3 tablespoons olive oil

1 red bell pepper, stemmed, seeded and chopped

1 small onion, chopped (½ the whole of a large one)

3 small garlic cloves

3/4 teaspoon salt

3/8 teaspoon pepper (preferably fresh ground)

3 tablespoons fresh parsley, chopped (3 teaspoons makes one tablespoon)

Instructions:

1. Heat the oil in a skillet over medium heat.

2. Add the bell peppers, onions, garlic, salt and pepper and cook, stirring often, until the onions are golden brown--around 15 minutes.

3. Put these cooked ingredients in a food processor and puree. Poor into a serving bowl.

4. Stir in the parsley and, if needed, season with more salt and pepper to taste.

Here's a great way to use this sauce. This is real straightforward and delicious:

Just flatten out some plastic-wrap covered chicken breasts, using as mallet. You want them to be about 3/8 inch thick. Now, heat up some olive oil over medium heat in a skillet. I like to use extra virgin olive oil, but quarterly alive oil will do and is less expensive. The selection is yours.

Now place the flattened chicken pieces into the skillet to cook and sprinkle the chicken with a diminutive garlic salt and pepper. When the first side is lightly browned turn them over to brown the other side, immediately smothering the chicken pieces with the bell pepper sauce. Now quit cooking them. Please, please, please do not over cook the chicken...it will come out dry!

Remove the chicken and place it in a slave plate and ornamentation with a diminutive parsley.

Now you have yourself a first class and delicious dish.

Enjoy!

yummy Bell Pepper Sauce and Chicken