Rating: 3 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by MyRecipes November 2008

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Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

385 calories; fat 16g; saturated fat 3g; protein 42g; carbohydrates 17g; fiber 2g; cholesterol 106mg; sodium 541mg.
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