Creamy Chicken Picasso
Sauteed chicken smothered in bell peppers and a creamy sauce, then topped with melted cheese. I served mine over creamy rich polenta, and it turned out so delicious! The Man talked about it for weeks, and I told everyone that would listen about this oh, so good recipe. The least I can do is share.
3 tablespoons Butter
8 boneless skinless chicken thighs (or breasts)
1 medium Onion (sliced)
3 Bell Peppers (1 each of green, red, yellow or orange)
2-3 cloves Garlic (minced)
1 14oz can Diced Tomatoes
1/2 cup Chicken Broth
1 cup Heavy Cream
Pinch of Nutmeg
Salt & Pepper (to taste)
1 cup grated Mozzarella or Monterrey Jack Cheese
Preheat oven to 400 degrees
Seed the peppers and cut them into rings.
Season the chicken with salt and pepper.
In a large saute pan, melt the butter over medium-high heat.
Lightly brown the chicken on both sides.
Transfer to a lightly greased 9x13 baking pan.
Add the onions to the saute pan and cook until soft and brown.
Arrange the onions over the chicken.
Add the pepper rings to the saute pan and cook until just tender.
Arrange the peppers over the chicken and onions.
Add the garlic to the saute pan and cook for 1-2 minutes.
Pour the diced tomatoes, chicken broth and cream into the sauce pan with the garlic.
Season with salt, pepper and nutmeg.
Simmer the sauce for 5 minutes, stirring occasionally until slightly thickened.
Pour the sauce over the chicken and vegetables.
Cover the pan with foil and bake for 20-25 minutes.
Remove chicken from oven and remove the foil.
Sprinkle with cheese and return to oven, uncovered for 10-15 minutes, until cheese is golden brown and chicken is cooked through.
Serve over creamy polenta.