Garlic Chicken with Sweet Roasted Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with mashed potatoes or creamy polenta. From America's Test Kitchen. chicken breasts, salt and pepper, vegetable oil, onion, garlic cloves, roasted red peppers, sugar, chicken broth, fresh basil, unsalted butter cvt Ingredients:
18 ounces chicken breasts (5065), net from 1 1/2 pounds fresh, trimmed boneless, skinless |
1 salt and pepper |
2 tablespoons vegetable oil |
1 small onion, sliced thin |
6 garlic cloves, sliced thin |
12 ounce roasted peppers, drained and chopped |
2 teaspoons sugar |
1 1/2 cups low-sodium chicken broth |
1/4 cup chopped fresh basil |
2 tablespoons unsalted butter |
Directions:
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 5 minutes.
3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk in basil and butter. Season with salt and pepper. Pour sauce over chicken.
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