• Ingredients: 19
  • Serves: 4

Chicken with red bell peppers with skinless boneless chicken breast halves, all purpose flour, canned low-salt chicken broth, dry white wine, chopped fresh parsley.


  • 4 skinless boneless chicken breast halves
  • All purpose flour
  • 1 cup canned low-salt chicken broth
  • 1/4 cup dry white wine
  • 2 tbsps. chopped fresh parsley

For teriyaki marinade

  • 4 fresh Portobello mushrooms , stems trimmed flush with caps and reserved for another use

For slaw

  • *available at most Asian markets, specialty foods shops, and some supermarkets

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes.
  2. Step 2 Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side.

    For this step you will need

  3. Step 3 Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes.

    For this step you will need

  4. Step 4 Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper.

    For this step you will need

Nutrition information

Calories 426 Carbohydrates 7 g (2%)
Fat 19 g (30%) Protein 52 g (105%)
Saturated Fat 6 g (30%) Sodium 297 mg (12%)
Polyunsaturated Fat 2 g Fiber 1 g (6%)
Monounsaturated Fat 8 g Cholesterol 166 mg (55%)