Chicken in Sweet Pepper Sauce
The recipe Chicken in Sweet Pepper Sauce can be made in about 30 minutes. This recipe makes 2 servings with 298 calories, 38g of protein, and 10g of fat each. For $1.99 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires butter, skinless boneless chicken breast halves, pepper, and flour. 13 people have made this recipe and would make it again. A couple people really liked this sauce. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Pané Chicken With Sweet 'n' Spicy Red Pepper Sauce, Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef, and Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice.
Servings: 2
Preparation duration: 30 minutes
Ingredients:
1 tablespoon butter
1/3 cup chicken broth
1/3 cup white wine or additional chicken broth
3 tablespoons all-purpose flour
1 tablespoon minced fresh cilantro
1/4 teaspoon pepper
1/4 teaspoon salt
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup diced tomato
1/4 cup chopped sweet yellow pepper
Equipment:
ziploc bags
frying pan
Cooking instruction summary:
Directions Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro. Yield: 2 servings. Originally published as Chicken in Sweet Pepper Sauce in Cooking for 2Summer 2005, p 45 Nutritional Facts 1 serving equals 317 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 632 mg sodium, 12 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
Nutrition Information:
covered percent of daily need
