Italian Chicken in Cream Sauce
These yummy boneless, skinless chicken breasts will marinate in Italian dressing. They are a snap to brown in a skillet for dinner, and then you add a homemade creamy caper sauce and roasted red peppers. Your whole family will love this one! It will be packaged in a plastic bag. - Gluten Free..
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Drain the marinade from the chicken and discard the marinade. In an extra large skillet, brown the chicken breasts over a medium heat for 5 minutes, turning to brown the sides evenly. Add the contents of the cream package. Bring to a boiling. Reduce the heat and simmer, uncovered, for 10 to 15 minutes until the chicken is 165 degrees using your meat thermometer. Stir in the contents of the red pepper package. Cook and stir over a medium heat until heated through.
Serve over hot cooked rice or pasta.