Red Pepper Chicken Pilaf
2 tablespoons butter
2 tablespoons vegetable oil
2 red bell peppers, sliced
2 garlic cloves, chopped
4 boneless, skinless chicken breast halves
salt and pepper
all-purpose flour
1 cup chicken broth
1/4 cup white wine or additional chicken broth
2 tablespoons fresh chopped parsley
hot cooked rice
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Melt butter and oil in large skillet over medium-high heat. Add peppers and garlic and saute until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl.
Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saute until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture. As sauce thickens scrape up browned bits. Return chicken to skillet and cook to 170°F and until it is no longer pink in the center.
Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice. Optional: May cut chicken into 1″ pieces rather than serving whole breast half.
