Garlic Chicken with Sweet Roasted Pepper Sauce
By America's Test KitchenPublished on November 8, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper 2 tablespoons vegetable oil 1 small onion, sliced thin6 cloves garlic, sliced thin1 jar roasted red peppers (12-ounce), drained and chopped2 teaspoons sugar 1 ½ cups low-sodium chicken broth ¼ cup chopped fresh basil 2 tablespoons unsalted butter
Instructions
- 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.
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons vegetable oil
1 small onion, sliced thin
6 cloves garlic, sliced thin
1 jar roasted red peppers (12-ounce), drained and chopped
2 teaspoons sugar
1 ½ cups low-sodium chicken broth
¼ cup chopped fresh basil
2 tablespoons unsalted butter
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons vegetable oil
1 small onion, sliced thin
6 cloves garlic, sliced thin
1 jar roasted red peppers (12-ounce), drained and chopped
2 teaspoons sugar
1 ½ cups low-sodium chicken broth
¼ cup chopped fresh basil
2 tablespoons unsalted butter
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons vegetable oil
1 small onion, sliced thin
6 cloves garlic, sliced thin
1 jar roasted red peppers (12-ounce), drained and chopped
2 teaspoons sugar
1 ½ cups low-sodium chicken broth
¼ cup chopped fresh basil
2 tablespoons unsalted butter
Why This Recipe Works
Chicken is a favorite weeknight meal because it’s quick and easy to cook in a variety of ways. We used one of those ways—sautéing—in our Garlic Chicken with Sweet Roasted Pepper Sauce recipe. Using jarred peppers in our recipe saved time without sacrificing flavor. And placing the basil leaves in a zipper-lock plastic bag and then bruising them with a meat pounder or rolling pin before adding them to the Garlic Chicken with Sweet Roasted Pepper Sauce brought out the basil’s flavorful oils.
Instructions
- 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.
- 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.
- 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.
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