- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 2 red bell peppers, thinly sliced
- 2 large garlic cloves, chopped
- 4 skinless boneless chicken breast halves
- All purpose flour
- 1 cup canned low-salt chicken broth
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley
- Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
- Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.