Chicken with Roasted Red Pepper Sauce: Difference between revisions
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=== Procedure === | === Procedure === | ||
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with Italian seasoning, salt, and black pepper. Add chicken to pan, and cook 3 minutes on each side | Heat {{ingredientlink|name=olive oil}}in a large nonstick skillet over medium-high heat. Sprinkle {{ingredientlink|name=chicken}}with {{ingredientlink|name=Italian seasoning}}, {{ingredientlink|name=salt}}, and {{ingredientlink|name=black pepper}}. Add {{ingredientlink|name=chicken}}to pan, and cook 3 minutes on each side. | ||
While {{ingredientlink|name=chicken}}cooks, place broth, {{ingredientlink|name=red wine vinegar}}, and {{ingredientlink|name=red bell pepper}}s in a food processor; process until smooth. Add {{ingredientlink|name=red bell pepper}}mixture to pan; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 3 minutes or until {{ingredientlink|name=chicken}}is done. Sprinkle servings evenly with {{ingredientlink|name=Parmesan cheese}}. Garnish with {{ingredientlink|name=parsley sprig}}s, if desired. | |||
=== Yield === | === Yield === | ||