Ingredients for Chicken And Peppers In Garlic Wine Sauce
- 2 lbs boneless, skinless chicken breasts
- Extra Virgin Olive Oil
- Garlic Cloves
- Red Bell Peppers
- Dry White Wine
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How to Make Chicken And Peppers In Garlic Wine Sauce
- Season 2 lbs boneless, skinless chicken breasts generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Add chicken breasts to the skillet and cook until browned on both sides, about 3-4 minutes per side.
- Add 4 cloves minced garlic to the skillet and sauté for 1 minute, until fragrant.
- Stir in 1 (12 oz) jar roasted red peppers, cut into large strips.
- Pour in 12 ounces of dry white wine (such as Sauvignon Blanc or Pinot Grigio).
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened. If the wine evaporates too quickly, add 4 ounces more white wine.
- Once cooked, remove the chicken from the skillet and slice into 1/2 inch thick pieces.
- Arrange the sliced chicken on a serving platter, top with the roasted red peppers and garlic slices from the sauce.
- Pour the remaining wine sauce over the chicken and serve immediately. Enjoy with crusty bread to soak up the delicious sauce!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
27g
Carbs
1g
