Chicken Breasts With Roasted Red Peppers - cooking recipe

Ingredients

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

Preparation

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.