Serves 4
The peppers and onions become a sauce in this one-pot dinner: Sear the breasts in a saucepan, remove them, then heat the peppers and onions with wine and water in the same pot. Return the breasts to the pot to finish the cooking.
4 (5-ounce) boneless, skinless chicken breasts, pounded thin
Kosher salt
Fresh ground black pepper
½ cup rice flour or Wondra quick-cooking flour
1 tablespoon canola oil, plus more if needed
4 to 8 cloves garlic, thinly sliced
1 cup white wine
2 cups Sweet and Sour Peppers and Onions (here)
4 teaspoons Garlic Puree (here)
2 cups cooked brown rice
Extra virgin olive oil for drizzling
Season the chicken breasts on one side with salt and pepper and on the other with just the salt. Sprinkle rice flour on one side of each breast.
Heat the canola oil in a large saucepan over medium-high heat. Slide the floured side of one chicken breast into the pan and cook until the edge is opaque and the center is light pink. Using a slotted spatula, transfer the chicken to a plate and repeat with the remaining chicken breasts, adding more canola oil if the pan is dry.
Add the sliced garlic to the pan and cook until soft and fragrant. Add 1⅓ cups water, the wine, peppers and onions, and garlic puree and season with salt and pepper. Stir until thoroughly mixed. Return the chicken breasts to the pan, pink side down. Cook, spooning the sauce over the breasts, until they are cooked through and the sauce thickens.
Spoon ½ cup brown rice on each plate, arrange a chicken breast over each, and spoon some sauce over. Drizzle with olive oil and serve.