Chicken Breasts with Peppers

Ingredients

• 0.8 cup chicken broth low sodium canned
• 0.5 cup flour all-purpose
• 2 cloves garlic chopped
• 2 tablespoons parsley chopped
• 2 tablespoons red wine vinegar 
• 7 oz roasted peppers red cut into strips
• 4 servings salt 
• 24 oz chicken breasts boneless skinless
• 1.5 teaspoons sugar 
• 1 tablespoon butter unsalted
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• baking paper

Directions

1. Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness.
2. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.
3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes.
4. Transfer to a plate; cover.
5. Heat remaining oil in skillet. Saut garlic until fragrant, 30 seconds.
6. Add peppers and saut for 1 minute.
7. Add broth, vinegar and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes.
8. Remove pan from heat; stir in butter and parsley until butter melts.
9. Pour sauce over chicken and serve.