Chicken in sweet pepper sauce

Ingredients:

Chicken

• 6 chicken breast fillets, beaten to a thickness of 0.5 cm.
• 3 tbsp. l. olive oil
• 1 tbsp coarse salt
• 2 tsp freshly ground black pepper
• 1 tbsp Italian seasoning

Sweet pepper sauce

• 2 tablespoons salted butter
• 1 tbsp. l. olive oil
• Half a large onion, finely diced
• 3 cloves garlic, crushed
• 1 can (430 g) roasted red bell peppers, peeled and coarsely chopped
• 1–2 cups vegetable or chicken broth
• 0.5 tsp coarse salt, to taste
• 0.5 cups heavy cream
• 1 piece of Parmesan cheese weighing 100 g, grated with a vegetable peeler
• 2 tbsp chopped parsley

Preparation:

1. Chicken:
   
   Place the chicken in a zip-lock bag. Add olive oil, salt, pepper, and Italian seasoning to the bag and toss to combine. Seal the bag and refrigerate.
2. Sweet pepper sauce:
   
   In a large skillet over medium-high heat, melt the butter and add the olive oil. Add the onion and garlic and cook for 2–3 minutes, or until softened. Add the red pepper and cook for 2–3 minutes, until heated through.
3. Add the broth (if you like a thicker sauce, add only 1 cup of broth; for a thinner sauce, add 2 cups of broth), season with salt and pepper, and stir until the sauce is heated through. Drizzle with cream.
4. Remove the pan from the heat. Carefully transfer the contents of the pan to a food processor or blender. Cover and blend until almost smooth (the peppers will retain some texture). Serve the sauce immediately or cool it and store in freezer bags.
5. Heat a grill pan over medium-high heat and cook the chicken until cooked through, about 4 minutes per side.
6. Heat the red pepper sauce in a skillet. Serve each chicken piece with a little sauce drizzled over it, sprinkled with Parmesan cheese and parsley. Serve with roasted vegetables.