Chicken Breasts With Roasted Red Peppers

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Quick and easy with a rich tasting pan sauce. from all you magazine - november 2008

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Steps

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Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1 / 2-inch thickness.

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Sprinkle with salt.

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Coat with flour , shaking off excess.

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Warm 2 tablespoons of oil in a large skillet over medium-high heat.

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Cook chicken until golden brown on both sides and cooked through , about 4 minutes per side.

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Transfer to a platter and cover loosely.

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Heat remaining 1 tablespoon oil in skillet.

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Saute garlic until fragrant , about 30 seconds.

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Add peppers and saute 1 minute more.

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Add broth , vinegar and sugar.

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Bring to a boil , scaping up browned bits from the bottom of the skillet.

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Reduce heat and simmer until slightly thickened , about 4 minutes.

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Remove from heat.

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Stir in butter and parsley until butter melts.

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Pour sauce over chicken and serve immediately.

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Ingredients

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boneless skinless chicken breasts, salt, all-purpose flour, vegetable oil, garlic cloves, roasted red peppers, fat-free low-sodium chicken broth, red wine vinegar, sugar, butter, fresh parsley