Monday, February 2, 2015

Balsamic Chicken Breasts with Peppers and Onions


My husband found this recipe and I knew we, especially he, would love it because it has everything we like. It was also super easy and delicious leftovers as the ingredients soaked in the sauce over time.

  • 4 boneless, skinless chicken breasts
  • 4 tbsp. olive oil
  • 4 c. thinly slice bell peppers
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1/4 c. chopped fresh basil
  • 4 tbsp. balsamic vinegar
  • S&P  
  1. Cut the fat off the chicken and cut into cubes
  2. Sprinkle S&P over chicken
  3. In a large skillet, saute chicken in half of the oil over medium high heat, turning once, for a total of 8 minutes of until brown
  4. Put chicken on a plate
  5. Add the rest of the oil to the skillet, and add peppers and onion. Cook until just soft 
  6. Add garlic and cook for another minutes
  7. Stir in basil and vinegar and return chicken and juices
  8. Reduce heat to low and simmer until cooked through, about 3 more minutes


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