Ingredients
2 boneless skinless chicken breast halves (6 ounces each)3 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1/3 cup chicken broth1/3 cup white wine or additional chicken broth1/4 cup chopped sweet yellow pepper1/4 cup diced tomato1 tablespoon minced fresh cilantro
Preparation
Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.
