Red Pepper Chicken

We’ve outgrown sugary bbq sauce and squeeze-bottle hot sauce. Enter the smoky heat of ancho and chipotle chiles blended with the richness of creamy butter. Add some rice and a green salad and weeknight dinner starts to feel like a weekend. The best part of this meal are the pan drippings. Don’t forget to scrape up the butter and crusty bits and pour it on top of the cooked chicken.

  1. Heat a large nonstick skillet over med-high heat. Add 1 Tbsp of oil and brown 2 boneless, skinless chicken breasts, about 5 min. per side.
  2. Add 6 to 8 discs of butter to skillet and finish cooking, about 5 minutes more. Serve with fresh cilantro or parsley.
  • In a hot skillet, add fresh or frozen corn kernels. After a couple of minutes toss with Red Pepper Butter. Serve with feta or queso fresco.
  • Try on a baked sweet potato with toasted almonds and parmesan

Red Pepper Seasoned Butter

Sauté Starter or Finishing Flavor