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Chicken Breasts with Peppers

Prep time 10 mins
Cook time 16 mins
Yield 4 Servings

Ingredients

  • 4 6-oz. boneless, skinless chicken breasts
  • Salt
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 7-oz. jar roasted red peppers, cut into strips
  • 3/4 cup canned low sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped parsley

Nutrition Information

  • calories 385
  • fat 16 g
  • satfat 3 g
  • protein 42 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 106 mg
  • sodium 541 mg

How to Make It

  1. Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.

  2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate; cover.

  3. Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.