Prep 10 mins
Cook 15 mins
Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008
- 4 boneless skinless chicken breasts, 6 ounces each
- 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
- 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.
- 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.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- 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.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
Very tasty tender chicken. Lovely flavour. I've served this with pasta or rice. It's easy to roast your own peppers too!
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!!
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.