Glazed Chicken Breasts
Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour. Melt 1 tbsp ( 15 mL) Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside. Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.
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Last updated: October 27th, 2020
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