Recipe number 12974 is

Chicken Breasts With Pepper Sauce



The ingredients are:
1/4 cup All-purpose flour 1/4 tsp Ground black pepper 4 large Boneless skinless chicken br 2 tbsp Vegetable oil 1 cup Canned reduced-sodium chicke 1/2 tsp Dried basil or oregano, crum 1/2 cup Red bell pepper, diced 1/2 cup Green bell pepper, diced 2 tbsp Dry white wine, or water 1 tsp Cornstarch

The recipe yield is:
4 Servings

Info:
Recipe by: Kay Hinga <HINGA@IPFWCVAX.BITNET> On a sheet of wax paper, combine flour and pepper. Dip chicken in the mixtu shaking off the excess. In a large skillet, heat oil over moderatlely high Add the chicken; cook until golden brown, 2 to 3 minutes on each side. Tran the chicken to a warm serving platter and keep warm. Wipe out the skillet with paper towels. Add broth and basil to the skillet; bring the mixture to 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 thickened, about 2 minutes. Spoon the sauce over the chicken and serve. Serves 4.

Note:
Poultry



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