Prep 10 mins
Cook 25 mins
This one is right off the back of a container of low-fat Kroger brand chicken broth. I like the recipe because it is elegant, simple, healthy, and very tasty. This is a nice light supper that you can whip out for your family in a hurry. You can also double the recipe for a small dinner party. For a little more color, use one yellow bell pepper. Enjoy!
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 large red bell peppers, sliced
- 2 fresh garlic cloves, chopped
- 4 boneless skinless chicken breast halves, cut into chunks
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup chicken broth, canned
- 1⁄4 cup white wine
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
- In a large skillet over medium high heat, melt the butter and add the cooking oil. Sautee the peppers until they are tender, about 10 minutes. After about the first 8 minutes, add the garlic in with the peppers. Transfer the drained peppers and garlic to a bowl. Reserve remaining oil in the skillet.
- Pour the flour into a lunch-sized paper bag. Pat each chicken breast dry and, one at a time, shake the breasts in the bag to coat each with flour. Place the chicken breasts into the skillet and brown them on both sides, about 4 minutes per side.
- Remove the chicken from the skillet and put the peppers back in, adding the broth and the wine. Deglaze any chicken bits with your spatula. Turn the heat to medium high and reduce the liquid to a sauce texture.
- Return the chicken to the skillet and cook for about 5 more minutes over medium heat. Season with the salt and pepper.
- Pour the warmed rice on a large platter, pour the chicken and peppers over it, and garnish with the chopped parsley. Serve family style.