>from All You Magazine, November 21, 2008
Note: I used 1 red bell pepper (instead of roasted red peppers in a jar) and chicken thighs instead of chicken breasts.
4 6-oz boneless, skinless chicken breasts
salt
1/2 c all-purpose flour
3 T vegetable oil
2 cloves garlic, chopped
1 7-oz jar roasted red peppers, cut into strips
3/4 c canned low-sodium chicken broth
2 T red wine vinegar
1 1/2 t sugar
1 T unsalted butter
2 T chopped parsley
1) 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.
2) Warm 2 T 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 platel cover.
3) Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté 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.
