Garlic Chicken with Sweet Roasted Pepper Sauce
4 boneless, skinless chicken breasts (1 ½ lbs)
2 tbs veg oil
1 small onion sliced thin
6 garlic cloves sliced thin (I crush them)
1 jar roasted red peppers, drained and chopped I emulsify the peppers for a sauce
2 tsp sugar
1 ½ cups chicken broth (1 can)
¼ cup chopped fresh basil
2 tbs butter
Heat oil in lg skillet over medium high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
Add onion to fat in skillet and cook until lightly browned about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through about 5 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened about five minutes. Off heat, whisk basil and butter in. Season with salt and pepper. Pour sauce over chicken. Serve.
