Chicken with Roasted Red Pepper Sauce

Ingredients

1 ½ lb of chicken breast (4, 6 oz portions)

¼ cup of Aegean Extra Virgin Olive Oil

7 garlic cloves, chopped

1 cup white wine

¾ cup Castella Roasted Red Peppers, cut into strips

¾ cup heavy cream

1 ½ tsp Pesto Genovese

½ cup Freshly grated Parmesan Cheese

Method

Heat oil in sauté pan.
Flour and season chicken with salt & pepper.
Saute chicken in oil, and remove.
Add garlic to the pan & sauté for a minute.
Add wine and peppers to the pan, and reduce (5-10 minutes).
Add heavy cream and pesto and let cook for another few minutes.
Add chicken back to the pan, and top with parmesan cheese.
Serve over your favorite pasta.