For the last of the recipes from the cookbook of The Beeroness, I ran into a small challenge.
“What’s that for?” Dennis asked when I unpacked a jar of roasted red peppers from the grocery bag.
“A chicken dinner,” I told him.
“Those make me sick,” he said. “I can’t eat them.”
Since the main crux of this recipe is the Roasted Red Pepper Cream Sauce, I was a little concerned that I would either A) have to be a jerk wife and make a dinner Dennis couldn’t eat for the sake of blog continuity or B) scrap the recipe altogether.
As it turns out, it’s really, really easy to make the sauce sans red pepper and, when that portion is taken out, just blend the red pepper with the other half. Easy peasy. Dennis actually called this meal “exquisite,” and he’s not a huge fan of chicken breasts. (I was really mean with this meal, apparently!)
For the record, it’s really good either way, so if you’re not a fan of peppers, it’s no problem! I gave Dennis a couple shakes of cayenne pepper in his sauce, and it was really good (if I do say so myself).
Paprika Chicken with Roasted Red Pepper Cream Sauce
Serves 4
From The Craft Beer Cookbook
