1. In a large skillet over medium heat, warm 2 Tablespoons of olive oil. 2. Add the bell peppers and 1/2 cup of water,and bring to a simmer. 3. Cook for 10 minutes, or until peppers are tender. 4. Transfer to a blender or food processor, and add the cream. 5. Season with salt and pepper, and puree until smooth; Keep warm. 6. In another skillet warm the remaining 2 Tablespoons of olive oil over medium-high heat. 7. Season the chicken pieces with salt and pepper, and add them to the skillet. 8. Saute until golden, add the wine and cook for 10 minutes, or until the chicken is cooked through. 9. Spoon the pepper sauce onto a serving platter, and top with the chicken. 10. Sprinkle with parsley, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
