Prep Time
10 Mins
Cook Time
16 Mins
4 Servings

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Putt3x's Review

January 04, 2014
Nothing great. Won't make it again.

Cookingcutie11's Review

May 18, 2013
The sauce for this was way too acidic and overpowered any flavor of chicken broth. I thought I made a mistake and put in 2 tbs when the recipe said tsp, but no, it's tablespoons. This would have been fine if it was just chicken broth, maybe 2 tbs white wine, and a tbs of butter. I did enjoy the chicken and the peppers but the acidity of the vinegar made the sauce taste odd.

SonaH76's Review

May 06, 2012

ldomko's Review

August 26, 2010
It was surprisingly sweet