1-2 lb, thinly sliced boneless chicken breasts
salt
pepper
1/2 cup flour
olive oil
4-8 cloves of garlic, peeled and smashed
4-6 fresh rosemary sprigs, cut into 2 inch pieces
2 cups chicken broth
juice from one large lemon
2 tbsp butter
1 cup sliced, roasted red peppers
Heat oil in large skillet (medium high) then season chicken with salt & pepper and dust lightly with flour. In batches, cook chicken about 3 minutes a side then remove chicken. Add garlic and rosemary and cook 3 minutes, stirring until fragrant. Stir in chicken broth, scraping any pieces off bottom of the pan. Simmer until reduced by half. Add lemon juice and butter, mix well and simmer one more minute then return chicken to pan, coating to cover. Stir in red pepper and heat through.
