Chicken Breasts With Roasted Red Peppers Recipe

Name: Chicken Breasts With Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, 6 ounces each; salt; 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

Servings: persons

4 boneless skinless chicken breasts, 6 ounces each
salt
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

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

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 6 ounces each, salt, 1/2 cup all-purpose flour, 3 tablespoons vegetable oil, divided, and more.

Yes, Chicken Breasts With Roasted Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Roasted Red Peppers

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