Chicken and Bell Pepper Saute

McCormick
9Ingredients
110Calories
35Minutes

Ingredients

  • 2 tablespoons flour
  • 1 1/2 teaspoons seasoned salt (Lawry's® 25% Less Sodium, divided)
  • 1 teaspoon garlic pepper (Lawry's®, divided)
  • 1 1/4 pounds boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1 onion (medium, cut into thin wedges)
  • 1 yellow bell pepper (small, cut into strips Substitutions available orange bell pepper, cut into strips)
  • 1 red bell pepper (small, cut into strips)
  • 3/4 cup reduced sodium chicken broth

Directions

  1. Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
  2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
  3. Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.
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NutritionView more

110Calories
Sodium4%DV105mg
Fat11%DV7g
Protein4%DV2g
Carbs3%DV10g
Fiber8%DV2g

PER SERVING *

Calories110Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium105mg4%
Potassium220mg6%
Protein2g4%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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