| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Boneless; skinless chicken breasts | |
| 1/2 | Green pepper; sliced | |
| 1/4 | Red bell pepper; sliced | |
| 1 | md | Onion; sliced |
| 2 | tb | Garlic flavored wine vinegar |
| 1 | ts | Corn starch |
| 1 | ts | Sugar |
| 1 | Clove garlic; crushed | |
| 1/3 | c | Chicken broth (fat removed) |
| Seasoned salt to taste | ||
| Black pepper to taste |
INSTRUCTIONS
Brown chicken breasts in skillet sprayed with non-stick cooking spray. In small bowl mix sugar, wine vinegar, garlic & chicken broth. Gradually add corn starch & mix thoroughly. Add sliced onion and bell pepper in skillet with chicken breasts. Pour liquid mixture over the top of onion and peppers and simmer about 15-20 minutes or until tender. Add salt, black pepper, and seasoned salt to taste. Serve alone or over rice. Entire recipe makes 2 servings. ULTRA LOW FAT FROM SOME COOKBOOK! From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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