This past weekend we had some serious homeowner problems with a minor gas leak.  As a result we lost use of our stove. Although it was a huge inconvenience to be without a working stove, we are very grateful that everyone was ok.  And as far as our meals went, I totally managed to make it work with a portable burner and my new obsession, the electric skillet. 

In any event, one dish that I made was this amazing chicken in a creamy roasted red pepper sauce. I was able to saute the chicken, puree the peppers, and simmer the sauce all in about 25 minutes. I know this isn’t exactly “roughing it”, but for me it is pretty darn close.  So when I tell you I got this done in 3 easy steps and ready for dinner in no time, believe it.   Now let’s get cooking! 

Mascarpone Roasted Red Pepper Chicken

Step1: To start toast the pine nuts in a skillet for a few minutes on medium heat until golden in color and set aside. Next, dredge your chicken through some lightly seasoned flour and cook in a skillet with olive oil until golden brown (and the juices run clear). Now set your chicken aside on a clean covered dish while you prepare the sauce. (Time: 8-10 minutes)  

Toasted Pine Nuts

Step 2: Drain the roasted red peppers and place them into a blender or food processor along with the pine nuts. Rough chop the shallots and add them as well.  Puree until all the ingredients are combined and completely pureed. (Time: 3 minutes – if that)

Roasted Red Pepper Pine Nuts Sauce

Step 3: Heat the skillet with butter and mascarpone cheese.  Once the cheese begins to melt into the pan add the roasted red pepper sauce and mix well. Gradually add the cream to the red pepper sauce until desired consistency is reached. Let the sauce simmer and thicken for a few moments and then return the chicken to the pan with some freshly chopped parsley. Coat the chicken through the sauce. The sauce is done when it coats the back of a spoon. (Time: 10 minutes)

Roasted Red Pepper Mascarpone Sauce

That’s it, pretty simple right? Now if I can saute, puree and simmer this amazing dinner using a few basic pantry items along with the electric skillet and my mini food chopper, you can too!  Serve this warm with a dollop of the leftover red pepper puree and some whole toasted pine nuts.  Enjoy! 

Mascarpone Roasted Red Pepper Sauce

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Chicken with Roasted Red pepper Mascarpone Yum
Chicken with Roasted Red pepper Mascarpone
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Recipes Entrees
Entrees Poultry
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 5 chicken cutlet breasts or 10 chicken tenders
  • Flour for dredging seasoned with s&p
  • 2 tblsp olive oil
  • 2 Tblsp. butter
  • 1 small shallot diced
  • 12 oz jar of roasted red peppers drained
  • 2 Tblsp. pine nuts toasted
  • 1/4 cup Mascarpone Cheese
  • 1/4 cup Heavy Cream
  • Fresh chopped parsley for garnish
Recipes Entrees
Entrees Poultry
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 5 chicken cutlet breasts or 10 chicken tenders
  • Flour for dredging seasoned with s&p
  • 2 tblsp olive oil
  • 2 Tblsp. butter
  • 1 small shallot diced
  • 12 oz jar of roasted red peppers drained
  • 2 Tblsp. pine nuts toasted
  • 1/4 cup Mascarpone Cheese
  • 1/4 cup Heavy Cream
  • Fresh chopped parsley for garnish
Chicken with Roasted Red pepper Mascarpone
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Rating: 0
You:
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Instructions
  1. Season chicken and dredge flour. Heat olive oil in a skillet on medium heat and cook chicken on both sides until golden brown and cooked (until juices run clear). Set aside.
  2. Combine the roasted red peppers, pine nuts, and shallots into a food processor and blend until pureed.
  3. Melt butter and mascarpone cheese in the skillet on medium heat and then add about 3/4's of the roasted red pepper sauce and simmer for a few moments. Add a handful of fresh chopped parsley. Gradually add the cream to thin out the roasted red pepper and mascarpone mixture until desired consistency is reached. Return the chicken to the pan and continue to simmer and coat the chicken through the sauce. When sauce coats the back of a spoon it is done (aprox. 3-5 minutes).
  4. Serve warm with garnish of extra red pepper sauce and whole pine nuts.
 I would love to hear your feedback in the comments below.