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Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce
Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce
Serves 4 Active Time: 15 Min Total Time: 25 Min 4 (6 oz each) Boneless, Skinless Chicken Breasts Flour 2 Tbsp Olive Oil 1 Tbsp Oil 1 tsp Butter 1 pkg (8 oz) Roasted Sweet Red Pepper Sauce You'll Need: Oven-proof pan Preheat oven to 350 degrees. Dust chicken with flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag-brown, 3-4 min. Turn off stove. Place pan with chicken in oven. Cook 12-15 min, until internal temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into thickest part of chicken. Remove from oven; place pan with chicken on stovetop on MEDIUM. Add oil and butter; carefully swirl. Baste with spoon, 1-3 min, until internal temp reaches 165 degrees. Add red pepper sauce; heat through. Vegetables: 0.25 cup(s) Calories: 280 Nutrition Info: Each serving (1 chicken breast, 1/4 cup sauce) contains 280 calories, 6 g carbohydrate, (0 g fiber), 28 g protein, 16 g fat, (4 g saturated fat), 85 mg cholesterol, and 490 mg sodium. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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