Chicken Breasts with Peppers

Chicken Breasts with Peppers
Photo by


  • 2 tablespoons chopped parsley
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable oil
  • Salt
  • 4 6-oz. boneless, skinless chicken breasts
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, chopped
  • + 4 more ingredients
    • ¾ cup canned low sodium chicken broth
    • 1 ½ teaspoons sugar
    • 1 tablespoon unsalted butter
    • 1 7-oz. jar roasted red peppers, cut into strips

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. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network