1/2 Photos of Chicken Breasts With Roasted Red Peppers
Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008
My Private Note
Units: US | Metric
- 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
- 1Place 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.
- 2Warm 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.
- 3Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- 4Add 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.
- 5Remove from heat; stir in butter and parsley until butter melts.
- 6Pour sauce over chicken and serve immediately.
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Nutritional Facts for Chicken Breasts With Roasted Red Peppers
Serving Size: 1 (254 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 333.5
- Calories from Fat 150
- Total Fat 16.7 g
- Saturated Fat 3.9 g
- Cholesterol 83.1 mg
- Sodium 857.2 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 1.1 g
- Sugars 1.7 g
- Protein 28.1 g