Chicken With Sweet Peppers and Balsamic Vinegar
"Try it - and Love it!
Great served with rice or vermicelli noodles"
photo by Anonymous
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- salt & freshly ground black pepper
- 4 tablespoons olive oil
- 4 cups thinly sliced bell peppers (Red,Yellow,orange,green)
- 1 medium onion, thinly sliced
- 4 large garlic cloves, finely chopped
- 1⁄4 cup chopped fresh basil
- 3 tablespoons high-quality balsamic vinegar
directions
- Season the chicken with salt and pepper.
- In a large skillet, heat 2 Tbsp of the oil.
- Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
- Transfer the chicken to a plate.
- Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
- Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Stir in about half the basil and all the vinegar.
- Return the chicken and any accumulated juices to the skillet.
- Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
- Stir in the remaining basil and season with salt and pepper.
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Reviews
-
This meal wasn't planned, but if I make it again I will marinate my chicken in balsamic for some added flavor. I added a handful of spinach when I put the chicken back in the pan and my kids couldn't even tell it was in there! I wanted a "sauce" so I added a little wine (I only had white) and whisked in some cornstarch to thicken. Served it over white rice for a quick weeknight meal. The fresh basil really makes this dish. -
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Cut the chicken into strips and served over white rice. Loved it!!! -
This one is a keeper! I had an abundance of mini sweet peppers and this recipe was an amazing way to use them. The combination of basil and balsamic vinegar complimented the peppers and onions in a surprising and delicious way. Served over pasta it was a complete meal. Unfortunately there were no leftovers so I will be preparing this for my family again soon. -
I like this very much. I did make a few changes - I sliced the meat thin for ease eating over rice, and added a small package of fresh mushrooms. I also used dry basil, not very much and quite cautiously. The flavor is good, the chicken, tender and the vegetables fragrant. Thank you very much for sharing this recipe with us. I'm just a beginner in using balsamic vinegar, but I think this is a good start. -
Delicious! I cubed the chicken to stretch out the recipe and served with a bulgur pilaf. Thank you for posting!
see 2 more reviews
Tweaks
-
Just cut the chicken into strips.
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I skipped the fresh garlic and used garlic powder to season the chicken breasts. Also, I was cooking for three so I used one less chicken breast but the same quantities of everything else.
RECIPE SUBMITTED BY
A quote that my Dad thought was fitting to both himself and me.
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<br>A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into any dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
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<br>My need to experiment and want to cook tasty meals came to me after being diagnosed Celiac in December of 1999.
<br>What would I have done without the Zaar?
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<br>I love to create tasty meals that are either already GF or modify to make them so. I love to make GF meals and desserts that my guests ask are you sure you can eat this? Then I know I have a winner!
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