Chicken Breasts With Roasted Red Peppers
Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008
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INGREDIENTS
Nutrition- 4
- 1⁄2
- 3tablespoons vegetable oil, divided
- 2
- 1(7 ounce) jar roasted red peppers, cut into strips
- 3⁄4cup fat-free low-sodium chicken broth
- 2tablespoons red wine vinegar
- 1 1⁄2teaspoons sugar
- 1tablespoon butter
- 2tablespoons chopped fresh parsley
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DIRECTIONS
- 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.
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