Chicken Breasts with Peppers

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

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


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