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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken with Peppers, Basil & Balsamic Vinegar Recipe

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This recipe for Chicken with Peppers, Basil & Balsamic Vinegar is from AMBS 1st Grade Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
4 tbsp olive oil
4 cups thinly sliced peppers (mixed red, yellow and green).
1 medium sized onion, thinly sliced
4 large cloves garlic, finely chopped
1/4 cup fresh basil, chopped
3 tbsp imported balsamic vinegar (i.e. FINI)
Directions:
Directions:
Season the chicken with salt and fresh ground pepper
In a large skillet pan, heat 2 tbsp of the olive oil
Sauté the chicken over medium-high heat, turning once, until golden on both sides (about 8-9 minutes total)
Transfer the chicken to a plate

Add the remaining 2 tbsp of the olive oil to the pan and reduce the heat to medium
Cook the bell peppers and onion, stirring often, until softened (should take approx. 4 minutes)
Add the garlic and cook, stirring for 1 minute
Stir in about half of the fresh basil and the vinegar (if you like more vinegar you can add a little more).
Return the chicken and any accumulated juices to the pan
Reduce the heat to medium-low
Simmer until the chicken is cooked through (about 3 minutes)
Stir in the remaining basil and season with salt and pepper

Served with mashed potatoes, rice pilaf or a side of pasta
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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