Chicken Breasts With Pepper Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: All-purpose flour,
1/4 tsp: Ground black pepper,
4 large: Boneless skinless chicken br,
2 tbsp: Vegetable oil,
1 cup: Canned reduced-sodium chicke,
1/2 tsp: Dried basil or oregano, crum
1/2 cup: Red bell pepper, diced
1/2 cup: Green bell pepper, diced
2 tbsp: Dry white wine, or water
1 tsp: Cornstarch,
Directions:
Recipe by: Kay 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry