Tuscan Chicken Breasts
Simple & Delicious
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“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup chopped onion
- 1 cup each chopped sweet yellow and red peppers
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 4 boneless skinless chicken breast halves (4 to 6 ounces each)
- 1 can (14-1/2 ounces) Italian diced tomatoes, drained
- 2/3 cup chicken broth
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- Hot cooked pasta
- 1/4 cup shredded Parmesan cheese
Directions:
In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.