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).
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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!
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