If you don’t have the time to roast fresh red peppers, use some from a jar or can, but rinse and dry them first.
No flipping until you see the golden crust. Let the chicken sauté undisturbed to avoid tearing the skin.
The earthy-salty flavors of the Chicken with Red Pepper, Olives & Feta need a medium-bodied red with full fruit and medium tannins. Paul Jaboulet-Aîné’s “Parallèle 45” ($9) from the Rhône Valley would suit me just fine, as would Pepperwood Grove’s 1999 California Syrah ($7).
This method of cooking chicken breasts is the best I have come across. Too many times they can be dry & bland. The butter bastes the meat when cooking & comes out very moist & full of flavor. I have tried several versions of the composed butter. Outstanding recipe!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.