Thursday, November 6, 2008

Chicken & Peppers!

Sorry for the image. I had to scan it in from the magazine. It was in November's All you magazine. It was really good. I always look for new spins on chicken dishes. This one is a keeper!
Prep: 10 mins
Cook: 16 mins
Makes 4 servings
4 boneless skinless chicken breasts
1/2 c all purpose flour
3 tbsp veg. Oil
2 cloves of garlic
1 red pepper cut into strips
3/4 c. canned low sodium chicken broth
2 Tbsp Red Wine vinegar
1 1/2 tsp sugar
1 Tbsp unsalted butter or margerine
(2 tbsp chopped parsley)--we didnt include this as im allergic to it.
1) Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.
2) Warm 2 Tbsp oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate and cover.
3) Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar, and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.
Very yummy and easy! We will be trying this again when my mom comes to visit :)

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