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How to make it

  • Pound chicken breasts between parchment paper to 1/2 inch thickness
  • Rub chicken with salt and pepper
  • Coat chicken with flour
  • Warm 2 Tbs olive oil in skillet over medium high heat
  • Cook chicken in skillet until golden on both sides, about 8-10 minutes
  • Transfer chicken to plate and cover
  • Heat remaining 1 Tbs olive oil in skillet, leaving chicken drippings in skillet
  • Cook garlic unitl fragant, about 30 seconds
  • Add peppers to skillet and cook for 1 minute
  • Add broth, red wine vinegar, and sugar
  • Bring to a boil, scraping browned bits from bottom of skillet
  • Reduce heat and simmer until slightly thickened, about 4 minutes
  • Remove pan from heat, stir in butter and parsley
  • If sauce is not thickened to your liking, use 1-2 tsp cornstarch mixed in cold water, then added to sauce, to thicken
  • Pour sauce over chicken before serving

Reviews & Comments 2

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  • doubled 9 years ago
    I agree with 22566. Roasting the red peppers just gives the flavor that much more. Very good post. Dan
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  • 22566 9 years ago
    Thank-you for this very nice first recipe.

    The roasting of the red pepper brings out the flavor that would'nt other wise be pronounced.

    Hope you have a good day.

    Kind Regards

    Was this review helpful? Yes Flag

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