Red Pepper Chicken
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 breasts halves |
| all purpose flour | |
| 1 cup | canned low-salt chicken broth |
| 1/4 cup | dry white wine |
| 2 tablespoons | chopped fresh parsley |
Directions:
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.
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.
