This is a rich, spicy dish of chicken breast and peppers with a moderate amount of heavy cream sauce. I admit that I do stress a bit when making this because the peppers and the sauce have to come out at the same time. Otherwise, it’s an easy recipe that tastes GREAT. Garnish with TUMS.
4 chicken breasts
1 onion, chopped finely and sautéed
2 bell peppers (green and red) sliced into circles
2 fresh jalapeno peppers sliced into circles
12 garlic cloves, pan fried til brown
8 oz. whipping cream
5 ounces shredded parmesan cheese or romano
cayenne pepper to taste
1/2 tsp onion powder
2 tsp dry mustard powder
cracked black pepper
Use a flat pan to hammer the chicken breasts flat. This makes it cook evenly. Coat an large iron skillet in corn oil and cook the breasts over medium heat. After done, sprinkle with a pinch of salt and set aside.
Chop and saute the onion. Scald 8 oz. of whipping cream in a double boiler. Get it piping hot and add the cheese, onion powder, and dry mustard. Whisk it in until creamy. You may thicken it with a few pinches of corn starch. Whisk it for several minutes over heat, but not boiling. Sprinkle in 1/4 to 1/2 tsp cayenne pepper. Add the cooked onion. Need salt?
Cut the bell peppers and jalapenos into circular slices. Lose the seeds. Saute in corn oil over high heat to get them scorched, but not soft. Do not crowd them or they will steam each other and go mushy. I use three big pans at the same time. Don’t turn them very often, but leave them down on a side for about 2 minutes, then flip.
Heat the chicken and plate it. Place the pepper circles in a pinwheel shape. Spoon sauce into the center. Dust with paprika and freshly cracked black pepper. Place 3 fried garlic cloves per plate.