Chicken Breasts with Peppers |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
4 6-oz. boneless, skinless chicken breasts |
salt |
1/2 cup all-purpose flour |
3 tablespoons vegetable oil |
2 cloves garlic, chopped |
1 7-oz. jar roasted red peppers, cut into strips |
3/4 cup canned low sodium chicken broth |
2 tablespoons red wine vinegar |
1 1/2 teaspoons sugar |
1 tablespoon unsalted butter |
2 tablespoons chopped parsley |
Directions:
1. Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.
2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate; cover.
3. Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.
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