Categories: Chicken-boneless

Ingredients

• 4 boneless skinless chicken breasts
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 small onion sliced thin
• 6 cloves garlic sliced thin
• 1 12-oz jar roasted red peppers drained and chopped
• 2 teaspoons sugar
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup chopped fresh basil
• 2 tablespoons unsalted butter

Directions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

2. Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 5 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk in basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

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