Grilled Chicken Ala Créme Recipe

Pound and season

If chicken breasts are uneven, place each between plastic wrap and pound to an even thickness (about 3/4 inch). Pat dry with paper towels. In a bowl combine 2 tbs olive oil, garlic powder, smoked paprika, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Rub mixture evenly over both sides of each breast. Cover and refrigerate for 20–30 minutes (or up to 2 hours) while you prepare other ingredients.

Core and seed the 2 red bell peppers and 1 yellow/orange pepper. Slice into 1/2-inch strips. Thinly slice the onion. Clean mushrooms and slice thickly if large, or halve if small. Mince garlic. Set aside 2 tbs chopped parsley for garnish.

Heat a grill or grill pan over medium-high heat until hot. Brush grill lightly with oil. Grill the chicken breasts 4–5 minutes per side (depending on thickness) until well-marked and internal temperature reaches 165°F (74°C). Transfer to a plate, tent loosely with foil, and let rest 5 minutes before slicing on a slight diagonal into 1/2-inch slices. Keep warm.

While chicken rests, heat 1 tbs olive oil + 1 tbs butter in a large skillet over medium-high heat. Add sliced peppers and onion. Cook, stirring occasionally, 4–5 minutes until peppers begin to soften but retain some crispness. Add mushrooms and continue to cook 3–4 minutes until mushrooms release their juices and brown. Add minced garlic and cook 30–45 seconds until fragrant. Season vegetables with a pinch (about 1/4 tsp) of salt and a few grinds of black pepper. Remove half of the vegetable mixture to a bowl to finish with the chicken later; leave the remainder in the skillet to incorporate into the sauce.

In a blender combine the 10 oz roasted red peppers and 1/2 cup chicken broth. Blend until completely smooth. (If using an immersion blender, blend in the skillet.)

In the skillet with remaining vegetables, push vegetables to the side and add 1 tbs butter. Sprinkle 1 tbs flour over the butter and stir to make a light roux, cooking 30–45 seconds to remove raw flour taste. Stir in 1 tsp tomato paste and 2 tbs white wine (if using) to deglaze the pan, scraping any browned bits for flavor.

Slowly pour the blended red pepper + broth mixture into the skillet, stirring to combine with the roux and vegetables. Bring to a gentle simmer, cook 2–3 minutes to thicken slightly.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently 3–4 minutes until sauce is smooth and coats the back of a spoon. If sauce is too thick, thin with up to 2 tbs additional chicken broth. Stir in 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes (optional), 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Stir in 1 tbs lemon juice and 1/4 cup grated Parmesan until melted and incorporated. Keep sauce warm on lowest heat but do not boil once cream is added.

Return reserved sautéed vegetables to the sauce and stir to combine. Nestle sliced grilled chicken into the sauce or spoon sauce over the sliced chicken. Sprinkle with chopped parsley and an extra pinch of freshly ground black pepper. Serve immediately.

Suggested accompaniments: buttered pasta, rice, or crusty bread to soak up the sauce. Leftovers can be refrigerated in an airtight container for up to 3 days.