Post by @chefsarahdevight

Garlic Parsley Chicken with Roasted Tomato & Red Pepper #recipes #DinnerIdeas #chicken #familymeals #chef Butter Sauce Serves: 6 Ingredients Garlic Parsley Marinade * 1 bunch fresh parsley * Juice of 1 lemon * ½ cup olive oil * 8 cloves garlic * 1 tablespoon kosher salt * 2 teaspoons freshly ground black pepper * 3 chicken breasts, sliced in half horizontally Roasted Tomato & Red Pepper Sauce * 4 Roma tomatoes, halved * 1 red bell pepper, halved and seeded * 1 head garlic, halved * ½ yellow onion * ½ cup tomato purée * Salt and pepper, to taste * 4 tablespoons cold butter For Serving * Fresh green beans * Cooked basmati rice Instructions 1. Blend the parsley, lemon juice, olive oil, garlic, salt, and pepper until smooth. Pour over the chicken and marinate for at least 30 minutes, preferably overnight. 2. Roast the tomatoes, red pepper, garlic, and onion at 425°F for 15–20 minutes, until lightly charred. Peel the tomatoes and pepper, remove the pepper seeds, then add all the vegetable to a blender and blend until smooth with a little salt and pepper. Strain into a saucepan, stir in the tomato purée, bring to a gentle simmer, then whisk in the cold butter a little at a time until glossy. Taste for seasoning. (You can add a pinch of cayenne here as well). 3. Sear the chicken in a hot cast-iron skillet until browned on both sides, then transfer to a 400°F oven for 10–15 minutes, or until it reaches 165°F internally. Remove the chicken and, in the same skillet, cook the green beans with a little salt and pepper until lightly charred and crisp-tender. 4. Serve the chicken over the roasted tomato and red pepper butter sauce with the green beans and basmati rice