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Serves 4
| 4 | boneless, skinless chicken breasts (about 1 1/2 pounds) |
| Salt and pepper | |
| 2 | tablespoons vegetable oil |
| 1 | small onion , sliced thin |
| 6 | cloves garlic , sliced thin |
| 1 | jar roasted red peppers (12-ounce), drained and chopped |
| 2 | teaspoons sugar |
| 1 1/2 | cups low-sodium chicken broth |
| 1/4 | cup chopped fresh basil |
| 2 | tablespoons unsalted butter |
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
2. 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 any accumulated juices and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 5 minutes.
3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk in basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.
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