Shelly's Recipe

CHICKEN BREASTS WITH PEPPERS

Category: Chicken

4 6-oz boneless, skinless chicken thighs or breasts
Salt
1/2 cup flour
3 tbsp vegetable oil
2 cloves garlic, chopped
1 (7 oz) jar roasted red peppers, cut into strips or 1 red bell pepper
3/4 cup canned low-sodium chicken broth
2 tbsp red wine vinegar
1 1/2 tsp sugar
1 tbsp unsalted butter
2 tbsp chopped parsley

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, 8 to 10 minutes. Transfer to a plate and cover.

Heat remaining oil in skillet. Saute garlic until fragrant, 30 seconds. Add peppers and saute for 1 minute. Add broth, vinegar, and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.