Chicken Breasts With Roasted Red Peppers

READY IN: 25mins
Recipe by SusieQusie

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

Top Review by Susan B.

Very tasty tender chicken. Lovely flavour. I've served this with pasta or rice. It's easy to roast your own peppers too!

Ingredients Nutrition

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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