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Ready in 30 minutes, strips of chicken breasts sautéed with bell peppers in a savory pan sauce.
2 tablespoons flour
1 1/2 teaspoons Lawry's® 25% Less Sodium Seasoned Salt , divided
1 teaspoon Lawry's® Garlic Pepper , divided
1 1/4 pounds boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium onion, cut into thin wedges
1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips
3/4 cup reduced sodium chicken broth
Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.
(Amount per serving)
I added a dash of red pepper to kick it up a notch.
Was this helpful?
I didn't have super high expectations for this meal. Was looking for something relatively healthy and came across this. It was fantastic and so full of yummy flavor! Served it with rice and it was a hit. Also nice and easy to make.
This recipe was delicious and simple to make!
I think this was a really good recipe. It was easy (and also quick) to make. Everyone really enjoyed it and all asked for seconds.