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

Ingredients:

4 boneless skinless chicken breasts

Salt

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 :)