Chicken Breasts with Peppers

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Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 16g
  • Saturated fat: 3g
  • Protein: 42g
  • Carbohydrate: 17g
  • Fiber: 2g
  • Cholesterol: 106mg
  • Sodium: 541mg

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

Preparation

  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.
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