Prep 10 mins
Cook 15 mins
Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008
Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.
- 4 boneless skinless chicken breasts, 6 ounces each
- 1⁄2 cup all-purpose flour
- 3 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 (7 ounce) jar roasted red peppers, cut into strips
- 3⁄4 cup fat-free low-sodium chicken broth
- 2 tablespoons red wine vinegar
- 1 1⁄2 teaspoons sugar
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
- Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
This was really good & the whole family liked it! I put the peppers into the food processor to make more of a sauce, dicing them really small, not pureeing completely. Also, added some freshly ground pepper to the chicken with the salt before flouring. Flavors were great, just the right amount of garlic I think. I topped mine off with a little bit of shredded mozzarella cheese, just because my sons love cheese. Will make again...thanks for a great recipe!!
Wow! We eat a lot of chicken so I was pleasantly surprised to find such a great recipe. My husband said it tasted like a gourmet meal. The sauce was delicious and I love roasted red peppers! Thanks for posting.
Nice chicken dish! We enjoyed it. I should have done what JB's Girl did and added some crushed red pepper for heat. I was also hoping that the sauce would be thicker. I pureed my roasted red peppers instead of slicing them into strips; that would seem to help the tightening of the sauce, but it was still runny. Next time I will make these changes (spice and additional thickening agent) to put this dish over the top. Very good with rice, fresh green beans and crunchy buttery croissants.