Chicken with Pepper Cheese Sauce

Chicken with Pepper Cheese Sauce

1/4 cup all purpose flour
1 tsp black pepper
1 tsp cayenne pepper
4 boneless, skinless chicken breast cutlets
2 tbsp olive oil
1 large red bell pepper, seeded and sliced into thin strips
1 onion, halved and sliced
1 clove garlic, minced
2 tbsp minced jalapeno pepper
1 tsp dried cilantro
1 cup chicken broth
2 tsp Worcestershire sauce
1 cup heavy cream
1 1/2 cups shredded Cheddar-Jack cheese
1/2 cup sour cream
1 lb hot, cooked linguine

Combine the flour, black pepper and cayenne in a shallow bowl. Heat the olive oil in a large skillet. Dredge the chicken cutlets in flour mixture and cook until browned on both sides and no longer pink inside. Remove to a plate and keep warm. Add the bell pepper, onion, garlic and jalapeno to the skillet and cook about 5 minutes, stirring often. Stir in the chicken broth, Worcestershire, and cream. Bring to a simmer. Stir in the shredded cheese and continue cooking over low heat until the cheese has melted and the sauce has thickened. Stir in sour cream just before serving. (If sauce is too thick add chicken broth until the desired consistency is achieved.) Serve chicken and sauce over the linguine.

Pretty good...could have been a bit spicier. Adapted from allrecipes.com