Directions:
- Pound chicken to 1/2 thickness.
- Sprinkle with salt and pepper to taste.
- Heat butter in a large skillet over medium-high heat and add chicken. Cook through, about 4-5 minutes per side.
- Transfer to a serving platter and keep warm.
- Meanwhile cut up peppers lengthwise into thin strips and add to the pan drippings along with the minced garlic.
- Cook until peppers are tender, about 4 minutes, stirring frequently.
- Spoon peppers over chicken.
- Add vinegar and honey to skillet and stir with a wooden spoon until reduced to a glaze, about 1 minute.
- Spoon glaze evenly over chicken and peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.41 Kcal (542 kJ) | ||
| Calories from fat | 62.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 18.34mg | 6% | |
| Sodium | 46.64mg | 2% | |
| Potassium | 107.79mg | 2% | |
| Total Carbs | 15.23g | 5% | |
| Sugars | 12.65g | 51% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 59.8mg | 100% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.4mg | 141% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 114.93 Kcal (481 kJ) | ||
| Calories from fat | 55.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 11% | |
|---|---|---|---|
| Cholesterol | 16.29mg | 6% | |
| Sodium | 41.42mg | 2% | |
| Potassium | 95.73mg | 2% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 11.23g | 51% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 1.14g | 3% | |
| Vitamin C | 53.1mg | 100% | |
| Vitamin A | 1.4mg | 52% | |
| Iron | 22.5mg | 141% | |
| Calcium | 11.3mg | 1% | |
* 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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