CHICKEN BREASTS WITH RED PEPPER SAUCE

By carrot123

CHICKEN

Ingredients

• > From: PAM ROTH
• > Subject: CHICKEN BREASTS WITH PEPPERS (again)
• > To: [e-mail]
• > Date: Monday, August 15, 2011, 8:23 AM
• > Sorry, the "puter jumped ahead of me
• > somehow.
• > Will try again.
• >
• > 4 6 oz chicken skinless and boneless breasts, pounded thin
• > 1/2 flour
• > salt
• > 3TBLS vegetable oil
• > 2 cloves garlic chopped
• > 1 7oz jar roasted red peppers, cut into strips
• > 3/4 c canned low sodium chicken broth
• > 2 TBLS red wine vinergar
• > 1 1/2 tsp sugar ( I used Splenda)
• > 1TBLS unsalted butter
• > 2 TBLS chopped parsley
• >
• > Pound chicken breast to an even 1/2 " thickness, and
• > sprinkle with salt
• > Coat chciken with flour on both sides and shake off
• > excess.
• > Warm 2 TBLS oil in a large skillet over med. heat.
• > Cook chicken breasts until golden on both sides and cooked
• > though, 8 to 12 mins.
• > Transfer to a plate, cover and keep warm.
• > Heat remaining oil in skillet, saute garlic until fragrant,
• > 30 seconds. Add peppers and saute for 1 min.
• > Add broth, vinegar and sugar, bring to a boil, scraping the
• > bits from the pan.
• > Reduce heat, simmer until slightly thickened, about 4
• > mins.
• > Remove pan from heat. hardly any time.stir in butter and
• > parsley until butter melts
• > Pour sauce over chicken and serve. Really simple,
• > beautiful to look at, and very tasty and takes little time
• > I served with bake potatoes, but could make rice, egg
• > noodles or whatever floats your boat!

Preparation

Step 1

Pound chicken breast to an even 1/2 " thickness, and
> sprinkle with salt
> Coat chciken with flour on both sides and shake off
> excess.
> Warm 2 TBLS oil in a large skillet over med. heat.
> Cook chicken breasts until golden on both sides and cooked
> though, 8 to 12 mins.
> Transfer to a plate, cover and keep warm.
> Heat remaining oil in skillet, saute garlic until fragrant,
> 30 seconds. Add peppers and saute for 1 min.
> Add broth, vinegar and sugar, bring to a boil, scraping the
> bits from the pan.
> Reduce heat, simmer until slightly thickened, about 4
> mins.
> Remove pan from heat. hardly any time.stir in butter and
> parsley until butter melts
> Pour sauce over chicken and serve. Really simple,
> beautiful to look at, and very tasty and takes little time
> I served with bake potatoes, but could make rice, egg
> noodles or whatever floats your boat!