Barengate Bay Chicken

Ingredients

• 4 chicken breasts, skinless and boneless
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup mushrooms, chopped
• 1/2 cup white wine
• 1 cup heavy cream
• 2 tablespoons butter
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. In a large bowl, combine the olive oil, garlic, onion, bell peppers, mushrooms, white wine, and herbs. Add the chicken breasts and toss to coat.
2. Heat a large skillet over medium-high heat and add the chicken and marinade. Cook for 8-10 minutes, until chicken is cooked through.
3. Remove the chicken from the skillet and set aside. Add the butter to the skillet and sauté the vegetables for 3-4 minutes, until softened.
4. Add the heavy cream and bring to a simmer. Cook for 3-4 minutes, until the sauce has thickened.
5. Return the chicken to the skillet and simmer for 5-7 minutes, until the sauce has reduced and the chicken is cooked through.
6. Garnish with parsley and serve over rice or mashed potatoes.

Interesting Facts

• Barengate Bay is a small town on the west coast of Scotland, known for its seafood dishes.
• The combination of herbs and spices used in this dish is called a “bouquet garni” and is commonly used in French cooking.
• The combination of white wine and cream is known as a “velouté” sauce, and is a French classic.