Chicken Breasts with Pepper Sauce – Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach. Our recipes are quick, easy and less than 30 minutes to make. Make our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Chicken Breasts with Pepper Sauce
SUMMER RECIPE WAGON: Chicken Breasts with Pepper Sauce
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
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. Pack warm in a heated lunch tote for a hot lunch to go.
Have a Safe, Happy Summer!!
SUMMER CHEF