Need an idea for a quick and healthy dinner tonight? Made this chicken with peppers and everyone loved it!
2 tablespoons extra virgin olive oil or coconut oil
3 bell peppers thinly sliced (I like to use the organic bell pepper trio from Trader Joe’s)
2 large garlic cloves, chopped
4 organic skinless boneless chicken breast halves
all purpose flour
1 cup canned low-salt organic chicken stock
2 Tbsp white wine
2 tablespoons chopped fresh parsley
Heat oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly (sprinkling the chicken with the flour instead of dredging it much better for you and tastes the same!)
Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter.Sprinkle with parsley.