Chicken Breast with Creamy Pepper Sauce

Chicken Breast with Creamy Pepper Sauce

Servings: 4

11.5” Sauté pan

Nutritional Facts

  • Calories 174,4
  • Proteins 21,7 g
  • Fat 3,8 g
  • % Fat 22,4 %
  • Carbohidrates 8,1 g
  • Fiber 0,5 g
  • Cholesterol 54 mg
  • Sodium 242 mg


  • 4 Skinless, boneless chicken breasts halves
  • 1 Tsp. Olive oil
  • 2 Tbsp. finely chopped onion
  • 1 Large red bell pepper, seeded, chopped
  • 1 Large yellow bell pepper, seeded chopped
  • 1/4 Tsp. salt, optional
  • 1/4 Tsp. pepper
  • 1/4 Cup dry vermouth, or white wine, or chicken stock
  • 1/3 Cup nonfat sour cream


Preheat skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Remove to heated serving platter; keep warm.

In same pan over medium heat, combine oil, onion and bell peppers; cook and stir 4 to 5 minutes, until tender. Stir in salt, pepper and sugar; return chicken and any juices to pan. Add vermouth. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to LOW, CLOSE control and simmer 10 minutes.

Remove chicken to heated platter. Simmer vegetables, uncovered, a few minutes, if necessary, to reduce liquid.

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