Chicken and Bell Pepper Saute
main dishes

Chicken and Bell Pepper Saute

Ready in 30 minutes, strips of chicken breasts sautéed with bell peppers in a savory pan sauce.

  • 10m

    prep time

  • 20m

    Cook Time

  • 283

    Calories

  • 9

    Ingredients

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Ingredients

4

Servings

  • 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 Substitutions available
    • orange bell pepper, cut into strips
  • 1 small red bell pepper, cut into strips
  • 3/4 cup reduced sodium chicken broth

Instructions

  • 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.

Nutrition information (per Serving)

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