Garlic Chicken With Sweet Roasted Pepper Sauce (ATK)

• hidangan: 4

Bahan-bahan

4 boneless, skinless chicken breasts (about 1½ pounds)

Salt and pepper

2 tablespoons vegetable oil

1 small onion, sliced thin

6 garlic cloves, sliced thin

1 (12-ounce) jar roasted peppers, drained and chopped (Divinia brand see note)

2 teaspoons sugar

1 1/2 cups low-sodium chicken broth

¼ cup chopped fresh basil

2 tablespoons unsalted butter

Arahan

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

2. Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 5 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk in basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

Nota

Divinia brand jarred roasted peppers were the winners of a test kitchen taste test.

Cooks country 2007 June / July