Directions:
- Pound chicken to 1/2 thickness. Sprinkle with salt and pepper.
- Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
- Meanwhile, cut peppers lengthwise into thin strips.
- Mince garlic.
- Transfer chicken to a serving platter.
- Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
- Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.3 Kcal (864 kJ) | ||
| Calories from fat | 82.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Cholesterol | 82.16mg | 27% | |
| Sodium | 372.36mg | 16% | |
| Potassium | 407.82mg | 9% | |
| Total Carbs | 8.36g | 3% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 22.84g | 46% | |
| Vitamin C | 59.7mg | 99% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.3mg | 141% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.56 Kcal (408 kJ) | ||
| Calories from fat | 39.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 14% | |
|---|---|---|---|
| Cholesterol | 38.85mg | 27% | |
| Sodium | 176.08mg | 16% | |
| Potassium | 192.85mg | 9% | |
| Total Carbs | 3.95g | 3% | |
| Sugars | 3.26g | 28% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 10.8g | 46% | |
| Vitamin C | 28.2mg | 99% | |
| Vitamin A | 0.7mg | 52% | |
| Iron | 12mg | 141% | |
| Calcium | 7.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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