1 (1 lb.) pkg. chicken breasts, butterflied
3 bell peppers (red, orange, and yellow)
1/4 shallot or yellow onion, slivered
4 garlic cloves, minced
1 cup heavy whipping cream
1/4 cup wine (your choice)
1 tsp. salt
1 tsp. pepper
1 tsp. fresh basil, chopped
4 tsp. vegetable oil, for frying

Heat oil in skillet on low-medium (3-4) and brown butterflied chicken. Place the chicken breasts in foil to maintain heat and juices. Roast bell peppers on stove-top for 4-5 seconds on each side. Once roasted place peppers in ice water to stop the cooking process. Peel skin from peppers and dice.

Sauté onions and garlic in the same skillet with oil and juice from the chicken breasts. Add whipping cream and bring to a slight boil, then add wine and roasted peppers and chicken from the foil. Add salt and pepper with chopped basil.

Serve with hot rice.

Submitted by: Bradley