Chicken Breasts In Pepper Sauce - cooking recipe

Ingredients

Marinade
1/2 cup olive oil
1/4 cup fresh minced basil
3 tablespoons fresh lemon juice
1 tablespoon crushed red pepper flakes
2 teaspoons minced garlic
Dish
2 lbs boneless skinless chicken breasts
3 tablespoons unsalted butter
1 medium red bell pepper, cut into slices
1 medium yellow bell pepper, cut into slices
1/2 cup white wine
1/2 cup chicken broth
2 cups heavy cream
1 cup fresh sliced mushrooms
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup freshly grated parmesan cheese
1/4 cup fresh minced basil
12 ounces spinach fettuccine, cooked and drained

Preparation

In shallow dish, mix marinade ingredients.
Add chicken turn to coat chicken completely.
Cover and refrigerate overnight.
In large skillet, melt 3 tablespoons unsalted butter and saute peppers for 2 minutes.
Remove peppers.
Simmer wine and chicken broth.
Increase heat to high and keep over heat until sauce is reduced to 2 tablespoons- about 5 minutes.
Add cream and cook until sauce is reduced- about 4 minutes.
In another skillet, saute mushrooms in 2 tablespoons unsalted butter over medium-high heat until brown.
Add peppers, cream sauce, and salt.
Drain chicken and discard marinade.
Grill chicken turning once (chicken can be cooked on stove top either).
Cut chicken into 1/4 inch strips.
Stir Parmesan and 3/4 cups basil into peppers.
On heat serving platter, arrange fettucini noodles, top with chicken, and pour sauce over all.
Serve immediately.