If you're in need of an easy weeknight meal (or a quick meal to make on the weekend while company is over), look no further. This roasted red pepper cream sauce over pan-seared chicken breasts is a great way to use fresh ingredients in a quick amount of time. Enjoy it alongside a cool glass of crisp, dry rosé.
It's about 100 degrees today and in between laying in the sun every 15 minutes to *try* to get my white skin a few shades darker, I find myself inspired to finally write again. FINALLY. Yes, unfortunately I've had a bad case of writer's block this week. Maybe I just needed some sun.
The truth is, I love this website, and I love to write. However, amidst all of my research across the internet on "how to grow your blog" I have gotten a bit bombarded with too much information, much with opposing ideas. Many articles tell you to be personal, others tell you to be on point at all times--only focus on the topic at hand. People don't necessarily care about how your day is going, they want to know how you can help them and want that information NOW.
When I started this blog, I chose to be very specific. The purpose of this blog is to help readers find a wine or beer to pair with their meal, most of which I provide a recipe for. I love this website and I love to help people; however, focusing on wine and beer pairings and ONLY writing about them has me in a bit of a funk. So let's make this blog a little more personal. While still helping you out. I hope that sounds as good to you as it does to me :) :)
Today's recipe and wine pairing comes from a few weeks ago when I was inspired to roast red peppers...because they were on sale! I usually keep red peppers off my shopping list because, sorry, I'm not paying over a dollar a pepper just to add some color to my recipes. But when the Smith's grocery ad came in and I saw that they were under a dollar a piece, I couldn't resist. I pulled out all of my favorite recipes on pinterest with red peppers and went to work.
The result? A simple red pepper cream sauce over pounded chicken breasts (which were also on sale, yippee!). I combined a few ideas from other bloggers' creations and realized that red pepper, cream, and goat cheese would be a fantastic combination. This truly was an easy meal to make, and I feel so accomplished having finally roasted my own peppers. You can always substitute roasted red peppers from a jar, but if they're in season, go ahead and roast them yourself. It takes minimal effort and just a little bit of time.
There's a few wines that will actually work with this chicken and red pepper cream sauce, but given the 100 degree temperatures today, I figured a crisp, dry rosé was the best choice. Spring and summer indeed are the seasons for rosé, but so many people get confused with what to pair this wine with. Does it go with food we usually pair with white wine? Yes. Does it pair with food we would have with red wine? Yes. In fact, rosé is one of the most versatile wines out there...it goes with many foods that other wines won't. Rosé drinks like a white while having subtle fresh red fruit flavors like strawberry and tart cherry, which goes with many different dishes. We've got lots of flavors going on in our roasted red pepper cream sauce--red peppers, spinach, garlic, cream...all of which the rosé can stand up to. Just make sure whichever rosé wine you choose is DRY, not sweet.
If you're not a fan of rosé, this dish could also pair with an unoaked chardonnay or dry riesling. In the beer department, try a light amber ale or craft Pilsner.
Chicken with Roasted Red Pepper Cream Sauce and Rose
- 2 red peppers (or 1 Cup of roasted red peppers)
- 2 Tbsp butter, divided
- 2 chicken breasts, pounded thin
- 1/2 Cup onion, chopped finely
- 2 cloves garlic, minced
- 1/2 Cup heavy cream (or more as needed)
- 4 oz goat cheese
- First, roast the red peppers: Preheat your oven broiler to high. Cut off a portion of the top so that the stem and membrane come out. Then cut each pepper in half and remove any remaining membrane (white part) or seeds. Place the peppers on a foil-lined baking sheet skin-side up and place under the broiler for 10-15 minutes, until the skins have begun to char. Immediately place the peppers in a plastic bag for another 10 minutes which will help loosen the skins. When the peppers have cooled enough, remove the skins from them (which should peel off very easily) and chop the rest of the remaining parts. This can be done in advance, prior to dinnertime.
- Melt 1 Tbsp of butter in a large skillet and add chicken. Saute each side until browned and cooked through, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Next, add more butter if needed and saute the chopped onion for about 2 minutes. Add the garlic and chopped red pepper and saute for an additional minute or so.
- Turn the heat down to low and add the spinach, heavy cream and goat cheese. Stir together until the goat cheese has completely melted, the spinach has wilted, and the other ingredients have become incorporated.
- Add the chicken back into the pan to heat through, then serve immediately. If you like your sauce extra saucy, feel free to add more cream as needed.
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