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Home / Recipes / Crusted Chicken with Creamy Pepper and Mushroom Sauce
Crusted Chicken with Creamy Pepper and Mushroom Sauce
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A creamy red bell pepper and mushroom sauce perfectly complements crusted chicken. It's a dish that's good enough for company.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

INGREDIENTS

4 boneless skinless chicken breast halves (about 1 1/4 pounds), pounded to 1/4-inch thickness

1/2 cup McCormick® French Onion, Pepper & Herb Crusting Blend

2 tablespoons olive oil

2 tablespoons butter

2 cups thinly sliced mushrooms

1/2 cup thinly sliced red bell pepper

3/4 cup heavy cream

1/4 cup sherry or Madeira wine

DIRECTIONS

1. Moisten chicken lightly with water. Coat evenly on both sides with Crusting Blend. Discard any remaining Crusting Blend.

2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; keep warm.

3. Melt butter in same skillet on medium heat. Add mushrooms and peppers; cook and stir 7 to 8 minutes or until mushrooms and peppers are tender. Add cream and sherry; bring to boil. Cook 4 to 5 minutes or until sauce is slightly thickened. Serve sauce over chicken.

Tips

Test Kitchen Tip: Remove tenders from chicken breasts before pounding for more even thickness.

NUTRITION INFORMATION

per serving

Calories: 520

Fat: 33 g

Carbohydrates: 13 g

Cholesterol: 168 mg

Sodium: 669 mg

Fiber: 3 g

Protein: 41 g

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