Chicken Cutlet with Red Pepper Sauce

Name: Chicken Cutlet with Red Pepper Sauce
Ingredients: For the chicken:; 3 boneless and skinless chicken breasts, cut in half; Fresh heavy cream enough to cover the chicken breasts; For the red pepper sauce:; 2 red bell peppers without peel; 1 medium onion, finely chopped; 1/4 teaspoon white peppercorns; 1/4 teaspoon paprika; 1/2 cup heavy cream; 1/2 cup dry white wine; 2 tablespoons olive oil

1
For the chicken:
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3 boneless and skinless chicken breasts, cut in half
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Fresh heavy cream enough to cover the chicken breasts
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For the red pepper sauce:
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2 red bell peppers without peel
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1 medium onion, finely chopped
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1/4 teaspoon white peppercorns
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1/4 teaspoon paprika
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1/2 cup heavy cream
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1/2 cup dry white wine
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2 tablespoons olive oil

Ingredients

1
For the chicken:
2
3 boneless and skinless chicken breasts, cut in half
3
Fresh heavy cream enough to cover the chicken breasts
4
For the red pepper sauce:
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2 red bell peppers without peel
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1 medium onion, finely chopped
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1/4 teaspoon white peppercorns
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1/4 teaspoon paprika
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1/2 cup heavy cream
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1/2 cup dry white wine
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2 tablespoons olive oil

Directions

1
Leave the chicken breasts with skin in a marinade of heavy cream for at least 2 hours or overnight
2
Fry the cutlets in an anti-adhesion skillet over low heat, using a little heavy cream
3
Prepare the sauce: Cook the onion in olive oil over low heat for about 3 minutes
4
Add the chopped red bell peppers and white peppercorns and cook for another 2 minutes
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Add the dry white wine, simmer for 1 minute, then turn off the heat
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Blend this sauce with heavy cream, paprika, and a pinch of salt in a blender until smooth
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Reheat the sauce in the pan and serve it around the fried cutlets
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Serves 6
9
Note: Use the same heavy cream that marinated the chicken for the red pepper sauce.