A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.

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  • When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Nutrition Facts

153.4 calories; 2.1 g protein; 9.8 g carbohydrates; 12.6 mg cholesterol; 22.2 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2011
It's not often I'm this impressed when I try a new recipe. I often rate the recipes I try highly, with five stars, but it's difficult to differentiate when something I try is even better than that. This one is. I was tempted to used roasted red peppers for this, thinking the fresh red bell peppers wouldn’t provide enough flavor. Wrong. I added some fresh minced garlic for complexity and depth but other than that I didn’t deviate from the recipe and, other than adding salt and pepper, won’t the next time I make this either. Interestingly, it was equally as delicious without the sour cream as it was with it. I served this with “Simply Parmesan Chicken,” recipe also from this site, and linguine, but the possibilities for using this are endless. Read More
(29)

Most helpful critical review

Rating: 2 stars
01/28/2008
We didn't get why this was rated 5 stars so many times. Maybe I did something wrong? I used garlic instead of shallots but besides that we did everything according to the recipe. We don't have a blender so we used a mini food processor which made it pretty smooth. I think the main thing we didn't like was that it had little flavor. We put it over Orange Roughy. It needs something but I don't know what. Read More
(7)
32 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/22/2011
It's not often I'm this impressed when I try a new recipe. I often rate the recipes I try highly, with five stars, but it's difficult to differentiate when something I try is even better than that. This one is. I was tempted to used roasted red peppers for this, thinking the fresh red bell peppers wouldn’t provide enough flavor. Wrong. I added some fresh minced garlic for complexity and depth but other than that I didn’t deviate from the recipe and, other than adding salt and pepper, won’t the next time I make this either. Interestingly, it was equally as delicious without the sour cream as it was with it. I served this with “Simply Parmesan Chicken,” recipe also from this site, and linguine, but the possibilities for using this are endless. Read More
(29)
Rating: 5 stars
06/22/2011
It's not often I'm this impressed when I try a new recipe. I often rate the recipes I try highly, with five stars, but it's difficult to differentiate when something I try is even better than that. This one is. I was tempted to used roasted red peppers for this, thinking the fresh red bell peppers wouldn’t provide enough flavor. Wrong. I added some fresh minced garlic for complexity and depth but other than that I didn’t deviate from the recipe and, other than adding salt and pepper, won’t the next time I make this either. Interestingly, it was equally as delicious without the sour cream as it was with it. I served this with “Simply Parmesan Chicken,” recipe also from this site, and linguine, but the possibilities for using this are endless. Read More
(29)
Rating: 5 stars
07/03/2006
I was pleasantly surprised by this sauce. The only change I made was adding 3 cloves of garlic (I may add more next time). Once the sauce was pureed I poured it back into the pan and tossed in some cooked jumbo shrimp for two or three minutes and served it over rice with a side of steamed green beans. This was a nice change from the usual cream sauces and not as heavy. Read More
(24)
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Rating: 5 stars
01/20/2007
This was great! As recommended I added 3 cloves of garlic and did not have sour cream so used dairy cream instead and it was wondeful! I served over white fish and it was a big hit at dinner last night. Read More
(20)
Rating: 5 stars
03/04/2005
Wow!This had a great taste and great color presenation. I added more sour cream for a more creamier taste. I served this over chicken. Read More
(15)
Rating: 5 stars
02/05/2006
Absolutely scrumpdillyishush! This tasted like a roasted red pepper sauce without the work of roasting and peeling. I will never roast them again. This was very tasty! Read More
(12)
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Rating: 5 stars
10/01/2008
This sauce is absolutely incredible and healthy too! I added a little garlic to the recipe and used very low sodium chicken stock and light sour cream. I ended up placing the sauce on top of baked skinless boneless chicken breasts. The meal was perfect in every way and looked so gourmet. Read More
(9)
Rating: 2 stars
01/27/2008
We didn't get why this was rated 5 stars so many times. Maybe I did something wrong? I used garlic instead of shallots but besides that we did everything according to the recipe. We don't have a blender so we used a mini food processor which made it pretty smooth. I think the main thing we didn't like was that it had little flavor. We put it over Orange Roughy. It needs something but I don't know what. Read More
(7)
Rating: 5 stars
04/28/2008
I made this with leeks and sauteed the veggies in some basil flavored olive oil. Then I poured it over some grilled chicken. My husband and I thought it was great. Next time I'll try it with some fish! Thanks!! Read More
(6)
Rating: 4 stars
11/20/2007
We really liked this-- we used it as a sauce on a chicken sandwich. We tend to like spicy foods so we added some cayenne pepper at the end to give it some bite. Read More
(6)