Chicken with Red Bell Peppers

Name: Chicken with Red Bell Peppers
Yield: Serves 4
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 2 red bell peppers, thinly sliced; 2 large garlic cloves, chopped; 4 skinless boneless chicken breast halves; All purpose flour; 1 cup canned low-salt chicken broth; 1/4 cup dry white wine; 2 tablespoons chopped fresh parsley

By Dawn Murray

August 20, 2004

Recipe information

Yield
Serves 4

Ingredients

tablespoons (1/4 stick) butter

tablespoons olive oil

red bell peppers, thinly sliced

large garlic cloves, chopped

skinless boneless chicken breast halves

All purpose flour

cup canned low-salt chicken broth

/4 cup dry white wine

tablespoons chopped fresh parsley

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Preparation

Step 1
Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
Step 2
Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes