- 4 6-oz. boneless, skinless chicken breasts
- 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
- 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
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.
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.
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.