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Tuscan Chicken Breasts Recipe

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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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 each) equals 164 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 653 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Tuscan Chicken Breasts in Simple & Delicious July/August 2006, p28

Nutritional Facts

1 serving (1 each) equals 164 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 653 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Tuscan Chicken Breasts

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 25, 2014

This was deliscious, the flavor of the sauce was perfect. The little touch crushed red pepper was so slight but so present!! The chicken melted in your mouth. The family loved it. Practically licked the pan.

MY REVIEW
Reviewed Nov. 6, 2012

This did not turn out as I had hoped. The sauce was delicious but the chicken was really tough.

MY REVIEW
Reviewed Jun. 1, 2011

This was really good. I served it over linguine. I would make this again. This would also be delicious using shrimp instead of chicken.

MY REVIEW
Reviewed Apr. 28, 2011

Made this for a luncheon today and it was a big hit! Served it with whole grain angel hair pasta. The kitchen smelled wonderful, too. The recipe is easy, but you could also buy a bag of frozenchopped sweet peppers/onions to make it even easier. I will be making this regularly!

MY REVIEW
Reviewed Oct. 28, 2009

Great recipe - I took the chicken out of the skillet, put penne pasta in the skillet and tossed. Put in casserole dish, added chicken and then covered with some shredded mozzerella - stuck it in the oven for a few minutes - terrific!!

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