Chicken Breasts With Roasted Red Peppers

Total Time
Prep 10 mins
Cook 15 mins

Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008

Ingredients Nutrition


  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.
Most Helpful

This was really good & the whole family liked it! I put the peppers into the food processor to make more of a sauce, dicing them really small, not pureeing completely. Also, added some freshly ground pepper to the chicken with the salt before flouring. Flavors were great, just the right amount of garlic I think. I topped mine off with a little bit of shredded mozzarella cheese, just because my sons love cheese. Will make again...thanks for a great recipe!!

AlwaysEnL February 09, 2011

Wow! We eat a lot of chicken so I was pleasantly surprised to find such a great recipe. My husband said it tasted like a gourmet meal. The sauce was delicious and I love roasted red peppers! Thanks for posting.

Smurfette the Chef April 20, 2010

Nice chicken dish! We enjoyed it. I should have done what JB's Girl did and added some crushed red pepper for heat. I was also hoping that the sauce would be thicker. I pureed my roasted red peppers instead of slicing them into strips; that would seem to help the tightening of the sauce, but it was still runny. Next time I will make these changes (spice and additional thickening agent) to put this dish over the top. Very good with rice, fresh green beans and crunchy buttery croissants.

vrvrvr January 12, 2010