Chicken Breasts With Roasted Red Peppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008 Ingredients:
4 boneless skinless chicken breasts, 6 ounces each |
salt |
1/2 cup all-purpose flour |
3 tablespoons vegetable oil, divided |
2 garlic cloves, minced |
1 (7 ounce) jar roasted red peppers, cut into strips |
3/4 cup fat-free low-sodium chicken broth |
2 tablespoons red wine vinegar |
1 1/2 teaspoons sugar |
1 tablespoon butter |
2 tablespoons chopped fresh parsley |
Directions:
1. Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
2. Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
3. Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
4. Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
5. Remove from heat; stir in butter and parsley until butter melts.
6. Pour sauce over chicken and serve immediately.
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