Chicken Breasts with Peppers

Recipe Time

Prep: 10 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 385
Fat 16 g
Satfat 3 g
Protein 42 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 106 mg
Sodium 541 mg


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


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.

November 2008
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