Chicken & Peppers
Yield
4 servingsPrep
40 minCook
35 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
butter
|
|
| 1 | each |
sweet bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | cup |
white wine
|
*
|
| 1 | tablespoon |
basil
chopped |
|
| 1 | teaspoon |
thyme
crumbled |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| salt | and |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
|
|
| 1 | each |
sweet bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 237 | ml |
white wine
|
*
|
| 15 | ml |
basil
chopped |
|
| 5 | ml |
thyme
crumbled |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
|
salt and black pepper
to taste |
*
|
Directions
Split chicken breasts in half.
Dredge in flour seasoned with salt and pepper.
Melt butter in skillet. Brown chicken breasts in butter.
Remove to a shallow, covered baking dish .
Saut? peppers until limp. Add to chicken.
Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon.
Remove skillet from heat, add herbs to wine, and pour over chicken.
Cover baking dish. Bake at 350℉ (180℃) for 30 to 35 minutes, basting once or twice during cooking.
