main dishes

Chicken and Bell Pepper Saute

Name: Chicken and Bell Pepper Saute
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 2 tbsps flour; 1 1/2 tsps Lawry's® 25% Less Sodium Seasoned Salt divided; 1 tsp Lawry's® Garlic Pepper divided; 1 1/4 pounds boneless skinless chicken breast halves; 2 tbsps 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

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

Ingredients
Instructions
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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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.