Chicken Breasts With Roasted Red Peppers

"Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008"
 
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photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by vrvrvr photo by vrvrvr
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Very tasty tender chicken. Lovely flavour. I've served this with pasta or rice. It's easy to roast your own peppers too!
     
  2. 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!!
     
  3. 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.
     
  4. 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.
     
  5. Just made tonight, and it is very very nice. I did put a little bit of crushed red pepper in the sauce for some heat, along with some butter to thicken a tad. I also put some garlic powder along with pepper on the chicken before coating in flour. When my DH came home he could smell it outside, and really liked the aroma as well as how it tasted.
     
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RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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