Creamy Chicken Picasso

I have had this delicious looking chicken dish pinned for ages. I found it on Let's Dish--one of my favorite blogs, Dani has some awesome recipes. This chicken dish was no exception. Candise was visiting and we made this for Easter dinner. It might not be your typical Easter Dinner, but it was colorful and fresh. Perfect for a spring meal.
The chicken was tender, the onions and peppers were yummy. We spooned the tomato cream sauce over angel hair pasta. And we tried not to lick our plates because it was Easter. Please don't wait till next Easter to make this dish. I will add it to the 'make often' recipe list.

Creamy Chicken Picasso
4 tablespoons butter, divided
4  boneless, skinless chicken breasts
1 medium onion, sliced
2 peppers (red, orange or yellow), cut into rings
3 cloves garlic, pressed
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 cup heavy cream
pinch nutmeg
salt and pepper to taste
1 1/2 cups Monterey jack cheese, grated

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper, melt  2 tablespoons of the butter in a skillet and brown the chicken lightly on each side. Transfer to a greased 9x13 pan. Add 1 tablespoon of butter to the skillet, add the onions, season lightly, and cook until soft and browned.  Arrange the onions over the chicken.  If needed add the last tablespoon of butter to the skillet, add the peppers, season lightly, and cook until softened.  Add to the 9x13 with the chicken and onions. Add the garlic to the pan and cook until fragrant, about 30 seconds.  To the garlic add the tomatoes, broth, cream, salt and pepper, and nutmeg.  Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.  Pour the sauce over the chicken and vegetables.  Cover with foil and bake 20-25 minutes. Remove from the oven and remove foil.  Top with grated cheese and return to the oven, uncovered, until cheese is golden brown and chicken is cooked through. Serve with pasta if desired.
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