Chicken and Bell Pepper Saute

Name: Chicken and Bell Pepper Saute
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tbsps flour; 1 1/2 tsps Lawry's® 25% Less Sodium Seasoned Salt divided; 1 tsp Lawry's® Garlic Pepper divided; 1 1/4 pounds boneless skinless chicken breast halves; 2 tbsps olive oil; 1 medium onion cut into thin wedges; 1 small yellow bell pepper cut into strips; 1 small red bell pepper cut into strips; 3/4 cup reduced sodium chicken broth

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Cost: $6.60 /serving

Author : Lawry's

Ingredients

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2 tbsps flour1 1/2 tsps Lawry's® 25% Less Sodium Seasoned Salt divided1 tsp Lawry's® Garlic Pepper divided1 1/4 pounds boneless skinless chicken breast halves2 tbsps olive oil1 medium onion cut into thin wedges1 small yellow bell pepper cut into strips1 small red bell pepper cut into strips3/4 cup reduced sodium chicken broth

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Instructions

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Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.