You are here: Home » Recipes » Chicken with Roasted Red Peppers and Olives Chicken with Roasted Red Peppers and Olives Recipe by pperry Yield Serves 4 Prep 15 minutes Cook 20-30 minutes PrintEmail Ingredients 4 thin skinless boneless chicken breasts2 large eggs1/4 cup flour1/2 teaspoon salt2 tablespoons olive or vegetable oil2 tablespoons butter1 onion, diced1 12-ounce jar of roasted red peppers, finely chopped8 to 10 California pitted black olives, thinly sliced2 to 3 tablespoons capers (optional) Instructions In an 8 inch, nonstick skillet, heat butter or margarine. Saute diced onion until soft. Add roasted red peppers and olives, and simmer for 4-5 minutes. Add capers if desired. On waxed paper, mix flour and salt. In a bowl, beat egg with a fork. Coat chicken with flour mixture, then dip in the egg. In a nonstick skillet, heat oil over medium-high heat. Add chicken, and cook 3-4 minutes until golden brown. Reduce heat to medium, turn chicken, and cook about 5 minutes longer, until second side is also golden brown. Place chicken on plate and top with roasted red pepper and olive mixture. Serve with white rice and a vegetable such as broccoli or asparagus.