- 4 Chicken Breast halves, boneless, skin on
- Freshly ground white pepper
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 2 bunches Scallions, ends trimmed
- 1 tablespoon Olive Oil
- 3 tablespoons Rice Wine Vinegar
- 4 tablespoons Plum Wine or Sherry
- 1/2 cup Heavy Cream
- 4 tablespoons Unsalted Butter at room temperature
- Flatten the chicken breasts with a meat hammer or rolling pin and season them with salt and pepper.
- Char the red and yellow pepper over a gas flame or under a hot broiler until the skin is completely burned.
- Wipe off the skin.
- Cut each pepper in half and remove the seeds, then cut into quarters.
- In a saucepan, blanch the green part of 4 of the scallions.
- Place 1 blanched scallion on the inside of chicken breast, then add a piece of the yellow pepper and a piece of the red pepper.
- Roll up the breast to enclose the peppers and secure with string.
- Season the outside with salt and pepper.
- Repeat with the remaining breasts.
- Preheat the oven to 400 degrees F.
- Heat a large, heavy ovenproof skillet.
- Add the chicken breasts and brown them on all sides.
- Place the skillet in the hot oven and cook the breasts for 15 minutes, until cooked through.
- Remove from oven and keep the chicken warm on a plate.
- Halve the remaining scallions lengthwise, then cut them into 1-inch pieces.
- Heat a saute pan.
- Add the olive oil and heat until hot.
- Saute the scallion pieces for 1 minute.
- Add the vinegar and plum wine or sherry and reduce by two thirds.
- Add the cream and reduce it until the sauce lightly coats the back of a spoon.
- Whisk in the butter, a little at a time over very low heat.
- Season the sauce to taste with salt and pepper.