Chicken Breasts With Roasted Red Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.