Red Pepper Chicken Pilaf
4 to 6 servings
2 tablespoons butter
2 tablespoons vegetable oil
2 red peppers, sliced
2 garlic cloves, chopped
4 chicken breast halves, skinned, boned
salt and pepper
1 cup chicken broth
1/4 cup white cooking wine
2 tablespoons fresh chopped parsley
hot cooked rice
Melt butter and oil in large skillet over medium high heat. Add peppers and garlic and sauté 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 sauté 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 until it is no longer pink in center. Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice.
May cut chicken into 1-inch pieces rather than serving whole breast half.
Refrigerate any leftovers.