return to article

Makes 4 servings
Prep: 30 minutes

1	teaspoon minced shallots
1	teaspoon butter
1	ounce Peruvian pisco or tequila
1/2	roasted red bell pepper, seeded and sliced into ¼-inch strips
1/2	roasted poblano pepper, seeded and sliced into ¼-inch strips
1	cup whipping cream
1/2	cup Gruyère cheese
1/2	cup dry mozzarella cheese
2	boneless, skinless chicken breasts
	Sea salt and freshly cracked pepper to taste

   

1.	Over medium heat, sauté shallots in butter until translucent. Add liquor and reduce until all alcohol has evaporated. (Be careful it doesn’t flame up.) Add peppers and stir. Add cream and cheeses, and season to taste. Cook until reduced and thick, 10 to 15 minutes. Rinse, pat dry, and season chicken breasts with salt and pepper.
2.	Sauté breasts in separate pan or grill. Brown on one side, turn over, and cook until the chicken is firm to the touch, juices run clear, and the temperature reaches 155° to 160° F.
3.	Slice chicken and pour pepper sauce over chicken and serve.
	Vegetarians: Replace the chicken with crispy tofu or a favorite grilled vegetable, such as portobello mushrooms.