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Red Pepper Chicken

by on July 19, 2009 in Main Courses, Poultry July 19, 2009 Main CoursesPoultry
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I didn’t know what to call this creation I came up with, because I whipped it up after my husband and I ate at our favorite restaurant. The owner was a fabulous farm wife who knew how to make great eats. My husband ordered this dish every time without fail. I taste-tested it closely before she retired. Enjoy!

Ingredients

  • 4-6 Cleaned Bone-in Chicken Breasts (I've' Used Boneless, Skinless Breasts Before And It Was Delicious)
  • 1/2 Cup Butter
  • 1 Large Sliced Onion
  • 2 Red Peppers Julienned
  • 2 Tablespoons Fresh Basil (dried Works Too)
  • 1 1/2 Cups Ketchup
  • 1/2 Cup Sugar
  • 1/4 Cup Water
  • 2 Tablespoons Flour
  • Salt And Pepper, to taste

Preparation

Clean chicken and place in a greased dish.

Saute butter, onion and red pepper until onion and red peppers are very soft.

Add basil, sugar, ketchup, salt and pepper to onion and red pepper mix. Combine water and flour together and then add to the mix. Simmer for 20 minutes over medium low heat or until some of the liquid is reduced. Pour over chicken. Bake uncovered in 375 degree oven for 1 hour (add 15 minutes if you use the bone-in chicken – you’ll need this time). Periodically baste the chicken with the juices and sauce.

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mamawehner on 2.20.2014

This was a delicious dish! It reminded me of something I would order at Macaroni Grill or Olive Garden, but even better. I wasn’t sure about using ketchup, so I used a large can of crushed tomatoes, instead, and thickened the sauce up with some left over baby rice cereal we had on hand. I thought the basil might be excessive, but it was perfect! We had this over spaghetti noodles and even my picky eaters enjoyed it. Will be making it again soon. Thanks for sharing this!

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