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.

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