Chicken alexis

Ingredients

• 3 ea chicken breasts, boneless, skinless
• salt & garlic pepper to taste
• 3/4 cup flour
• 3 Tbsp shallot, minced
• 1/2 cup roasted red bell pepper, chopped
• 1/4 cup sherry
• 1 cup heavy cream
• 1/2 cup chicken stock

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Preparation

• Season your chicken with salt and garlic pepper. Then place in a gallon zip top bag one at a time and pound to about 1/4" thickness. Dredge in flour and set aside.
• Once the pan is hot, add 1/4 cup olive oil and wait for about 20-30 seconds for the oil to heat up. Add the chicken in small batches. Cook for 3-4 minutes until golden brown.
• Flip and cook another 3-4 minutes until the other side is golden brown. Remove to a warming drawer or 200f oven.
• Reserve 1 tbsp of oil and add the shallots to the pan. Stir for about 1 minute and then add the roasted red pepper. Continue stirring until the shallots are softened.
  
• Deglaze the pan with sherry, stirring briskly with a wooden spoon to get all of the goodies scraped off of the pan. Continue cooking until the liquid is almost evaporated.
• Reduce heat and slowly add cream while continuing to stir. Add in broth. Bring to a simmer, slightly reduce heat and stir occasionally until the volume is reduced by half. Squeeze in the juice of 1/2 lemon. Taste and season with salt and pepper as needed.
• Serve the sauce ladled over the chicken and a bed of pasta.

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