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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Peppers in Vinegar Sauce Recipe

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This recipe for Chicken and Peppers in Vinegar Sauce is from The Family Meal, 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:  
3 Tbsp olive oil
4 skinless, boneless chicken breasts
salt and pepper
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
4 cloves garlic, pressed
1 Tbsp tomato paste
1 c balsamic vinegar
2 Tbsp honey
2 c chicken broth
Directions:
Directions:
Heat oil in Dutch oven. Pat chicken dry and season with salt and pepper. Place chicken in pan and cook until golden brown, 4 minutes. Turn over and cook 3 more minutes. Remove chicken to plate. Add peppers and cook; stirring until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook 1 minute. Add vinegar and cook until reduced by half. Add honey to broth, season with salt and pepper; cook for 5 minutes. Return chicken and accumulated juices to pan. Reduce heat to medium, cover and cook until chicken is tender; about 15 minutes. Remove the chicken to platter and cook sauce until slightly reduced; about 5 minutes. Pour sauce over chicken.

 

 

 

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