Title: Chicken with Avocado & Roasted Pepper Cream
Categories: Chicken Rice Sauce
Yield: 4 Servings
| 3 | | Yellow, green or red |
| | | Bellpeppers |
| 1 | c | Uncooked rice |
| 2 | c | Heavy cream (divided use) |
| 1 | tb | Vegetable oil |
| 6 | | Boneless, skinless chicken |
| | | Breast halves |
| | | Salt end pepper to taste |
| 2 | | Avocados |
| 1/2 | c | Sour cream |
Preheat oven broiler. Arrange peppers on roasting pan. Place under hot
broiler, about 5 inches from heat; cook till skin turns black. Turn
frequently to char all sides. Remove peppers from roasting pan and place in
a plastic bag. Close tightly and allow to steam 10 minutes. Cook rice
according to package directions. When rice is done, remove from heat and
keep warm. Carefully remove peppers from bag. When peppers are cool enough
to handle, slip off and discard charred skins. Hold peppers under cold
running water to make peeling easier. Chop peppers coarsly. In work bowl of
food processor, combine peppers with 1 cup heavy cream. Process until
smooth. Stir in remaining cream; set aside. Heat vegetable oil in large
skillet over med-high heat. Cook chicken breasts until brown on both sides.
Season to taste with salt and pepper. Pour cream mixture over chicken. When
mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce
is reduced and slightly thickened, about 20 to 30 minutes. Adjust season-
ing to taste. Right before serving, peel and thinly slice avocados. Remove
chicken breasts from heat and stir sour cream into sauce. Serve chicken
breasts over rice with plenty of sauce and garnish with avocado slices.
Makes 6 servings.