Chicken and Fire Roasted Peppers with Lemon Garlic Cream Sauce
2 cloves garlic, sliced
4 boneless, skinless chicken breast halves
4 whole roasted red peppers (from a jar is fine)
1/2 T paprika
salt and pepper to taste
Garlic Cream Sauce (below)
Spray skillet with cooking spray and add garlic. Cook garlic until
hot and aromatic. Remove garlic to small pan for sauce.
Add more cooking spray to pan, and add chicken. Sprinkle with paprika and salt and pepper, to taste. Brown both sides.
Cook on medium-low for 15 minutes, or until done, adding cooking spray or olive oil if necessary. When chicken is almost finished, add roasted peppers to skillet, until heated through.
Serve each chicken breast on a roasted pepper, topped with Lemon Garlic Cream Sauce.
Lemon Garlic Cream Sauce
2 cloves of garlic, sliced and sauteed
3/4 heavy cream
2 Tablespoons cream cheese
1/2 Tablespoon lemon juice
Place garlic in small saucepan. Add cream and stir until warm. Add cream cheese and stir until hot, smooth and almost bubbly. Add lemon juice. Cook and stir until thoroughly mixed.