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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Rate this recipe!
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Ingredients
- Seasoned flour
- 2 (about 1 lb) boneless, skinless chicken breasts cut in 1 1/2-inch pieces
- 3 tbsp olive or vegetable oil divided
- 1 red bell pepper seeded and cut into thin strips
- 1 green bell pepper seeded and cut into thin strips
- 2 cloves garlic finely chopped
- 1/4 cup sherry or chicken broth
- 1 (24 oz.) jar Francesco Rinaldi Mushroom Pasta Sauce
- salt and pepper to taste
- Make seasoned flour: Combine in medium bowl: 1 cup flour, 1 teaspoon salt, ½ teaspoon paprika and ½ teaspoon black pepper. Add seasoned flour to pie pan or shallow dish. Add chicken and coat with flour mixture; set aside.
- In large skillet add 1 tablespoon oil and cook peppers and garlic over medium heat for 2-3 minutes. Remove from pan.
- To same large skillet, add remaining 2 tablespoons oil. Add chicken and cook 6-8 minutes, browning on both sides. Stir in sherry and pasta sauce. Bring to a boil; reduce heat. Add pepper mixture and cover; simmering 15 minutes. Season with salt and pepper. Serve immediately.
