pat's Recipe

Garlic Chicken with Sweet Roasted Pepper Sauce

Category: Poultry

Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 small onion , sliced thin
6 cloves garlic , sliced thin
1 jar roasted red peppers (12-ounce), drained and chopped
2 teaspoons sugar
1 1/2 cups low-sodium chicken broth
1/4 cup chopped fresh basil
2 tablespoons unsalted butter


1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

2. Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 5 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk in basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.


Makes 4 servings.