Skillet Chicken with a Roasted Pepper and Mushroom Béchamel Sauce
This easy idea for dinner is so flavorful! You can buy roasted bell peppers but they are simple to roast and make. Have some fun and add your personal twist to this dinner idea for your family and friends.
Ingredients
4 chicken breasts
2 red pepper, roasted
2 cups sliced mushrooms
1 medium onion, diced
3 cups milk
3 tbsp flour
Salt and pepper to taste
Cooking oil
Instructions
1
Roast the peppers over an open flame, on the grill or in the oven. Once the skin is charred, place them in a plastic bag to sweat and loosen the charred skin. Once cooled enough to handle and scrape off the charred skin.
2
Slice one of the peppers into thin slices and set aside. The other pepper, remove the seeds and place in a blender with the milk and pureed together. Set aside.
3
Heat a large saute pan and add enough cooking oil to lightly coat the pan. Season the chicken breasts with salt and pepper and pan sear about 4-5 minutes on each side or until they are fully cooked (165 degree’s internally).
4
Remove the cooked chicken from the pan and place on a plate and set aside.
5
Sauté the sliced onions, mushrooms and roasted pepper in the same sauté pan and remove once the onions are translucent and soft, set them aside.
6
Add an additional 4 tbsp butter to the pan and melt. Sprinkle with flour and mix together. Pour the milk mixture into the pan, stir to combine and simmer for 2-3 minutes or until the flour has thickened and cooked out.
7
I like to serve some cooked sliced potatoes topped with the sautéed onion and a cooked chicken breast on top. Spoon the roasted pepper béchamel sauce over top. Season with salt and pepper to taste.
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