Chicken Breast with roasted red pepper

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See original recipe at: food.com

kept byjduffy
recipe byfood.com

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Ingredients:

INGREDIENTS
Nutrition
4
boneless skinless chicken breasts, 6 ounces each
salt
1⁄2
cup all-purpose flour
3
tablespoons vegetable oil, divided
2
garlic cloves, minced
1
(7 ounce) jar roasted red peppers, cut into strips
3⁄4
cup fat-free low-sodium chicken broth
2
tablespoons red wine vinegar
1 1⁄2
teaspoons sugar
1
tablespoon butter
2
tablespoons chopped fresh parsley

DIRECTIONS

Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
Remove from heat; stir in butter and parsley until butter melts.
Pour sauce over chicken and serve immediately.

See original recipe at food.com