Chicken Tenders with peperonata sauce

By ezunich

Ingredients

• 1 red & yellow pepper
• 12 chicken tenders ( 1 1/2 lb) seasoned with salt and pepper
• 2 tbs flour
• 4 tbs olive oil, divided
• 1/2 cup minced onion
• 1 tbs minced fresh garlic
• 1 can crushed tomatoes (14.5 oz)
• 1/2 cup chicken broth
• 2 tbs red wine vinegar
• 1 tsp sugar
• salt and red pepper flakes to taste

Preparation

Step 1

Preheat oven to 300°. Roast bell peppers over an open flame until blackened and blistered on all sides. Transfer peppers to a bowl, cover with plastic wrap and let steam 10 minutes. Peel, seed, and dice pepper.
Dust tenders with flour. Heat 2 tbs oil in a large skillet over medium-high. Cook tenders until golden brow, 2-3 minutes per side. Transfer tenders to a baking sheet; keep warm in oven.
Heat remaining 2 tbs oil in same skillet over medium high. Add onion and cook until translucent, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in tomatoes, broth, vinegar, sugar and bell peppers. Bring sauce to a boil, then reduce heat and simmer 5 minutes. Season sauce with salt and pepper flakes. Serve tenders with sauce.