chicken with avocado and roasted pepper cream

How To Make chicken with avocado and roasted pepper cream

• 1

  Preheat oven broiler.
• 2

  Arrange peppers on roasting pan.
• 3

  Place under hot broiler, about 5 inches from heat; cook until skin turns black.
• 4

  Turn frequently to char all sides.
• 5

  Remove peppers from roasting pan and place in a plastic bag.
• 6

  Close tightly and allow to steam 10 minutes.
• 7

  Cook rice according to package directions.
• 8

  When rice is done, remove from heat and keep warm.
• 9

  Carefully remove peppers from bag.
• 10

  When peppers are cool enough to handle, slip off and discard charred skins.
• 11

  Hold peppers under cold running water to make peeling easier.
• 12

  Chop peppers coarsely.
• 13

  In work bowl of food processor, combine peppers with 1 cup heavy cream.
• 14

  Process until smooth.
• 15

  Stir in remaining cream; set aside.
• 16

  Heat vegetable oil in large skillet over medium-high heat.
• 17

  Cook chicken breasts until brown on both sides.
• 18

  Season to taste with salt and pepper.
• 19

  Pour cream mixture over chicken.
• 20

  When mixture comes to a boil, reduce heat to a vigorous simmer.
• 21

  Cook until sauce is reduced and slightly thickened, about 20 to 30 minutes.
• 22

  Adjust seasoning to taste.
• 23

  Right before serving, peel and thinly slice avocados.
• 24

  Remove chicken breasts from heat and stir sour cream into sauce.
• 25

  Serve chicken breasts over rice with plenty of sauce and garnish with avocado slices.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card