Bell peppers are a good source of vitamin A which is needed for a healthy skin. This low calorie dish is as appealing to the eye as it is to the taste.
¼ cup all purpose flour
4 large boneless, skinless chicken-breast halves (about 1 ½ pounds)
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup canned reduced-sodium chicken broth
½ teaspoon dried basil or oregano , crumbled
2 tablespoons dry white wine or water
½ cup diced green bell pepper
1 teaspoon cornstarch
½ cup diced red bell pepper
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On a sheet of wax paper, combine flour and pepper. Dip chicken breasts in the four mixture until well coated, shaking off the excess.
In a skillet, warm oil over moderately high heat. Add the chicken; cook until golden brown, 2 to 3 minutes on each side. Transfer the chicken to a warm serving platter, cover and keep them warm.
Wipe out the skillet with paper towels. Add broth and basil to the skillet; bring the mixture to a 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 thick, for 2 minutes. Spoon the sauce over the chicken.
Cuisine Writer
