Chicken breasts with pepper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ¼ | teaspoon | Ground black pepper |
| 4 | larges | Boneless skinless chicken br |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Canned reduced-sodium chicke |
| ½ | teaspoon | Dried basil or oregano; crum |
| ½ | cup | Red bell pepper; diced |
| ½ | cup | Green bell pepper; diced |
| 2 | tablespoons | Dry white wine; or water |
| 1 | teaspoon | Cornstarch |
Directions
Recipe by: Kay Hinga <HINGA@...> On a sheet of wax paper, combine flour and pepper. Dip chicken in the mixtu shaking off the excess.
In a large skillet, heat oil over moderatlely high Add the chicken; cook until golden brown, 2 to 3 minutes on each side. Tran the chicken to a warm serving platter and keep warm. Wipe out the skillet with paper towels. Add broth and basil to the skillet; bring the mixture to boil. Add red and green peppers and cook for 3 minutes.
Meanwhile, in a cup, combine wine and cornstarch; stir the wine mixture into the broth mixture in the skillet. Bring to a boil, stirring constantly Continue cooking until thickened, about 2 minutes. Spoon the sauce over the chicken and serve.
Serves 4.