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    You are in: Home / Red / Chicken Breasts With Roasted Red Peppers Recipe
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    Chicken Breasts With Roasted Red Peppers

    Chicken Breasts With Roasted Red Peppers. Photo by mickeydownunder

    1/2 Photos of Chicken Breasts With Roasted Red Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    SusieQusie's Note:

    Quick and easy with a rich tasting pan sauce. From All You magazine - November 2008

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
    4. 4
      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.
    5. 5
      Remove from heat; stir in butter and parsley until butter melts.
    6. 6
      Pour sauce over chicken and serve immediately.

    Ratings & Reviews:

    • on February 09, 2011


      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!!

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    • on April 20, 2010


      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.

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    • on January 12, 2010


      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.

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    Read All Reviews (4)


    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

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