Monday, December 7, 2009

Chicken with Balsamic Sweet Peppers

Tasty dinner from a couple of weeks ago. Chicken with red, yellow and green bell peppers sauteed with balsamic vinegar. I served it with couscous.


4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
salt and pepper
4 tablespoons olive oil, divided
4 cups thinly sliced mixed red, yellow, orange and/or green bell peppers
1 cup chopped onion
4 garlic cloves, finely minced
1/4 cup chopped fresh basil
3 tablespoons balsamic vinegar

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Sauté the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate and cover to keep warm.

Add the remaining 2 tablespoons oil to the skillet. Cook the bell peppers and onion, stirring often, until just softened, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Stir in the basil and vinegar.

Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through.

Yield: 4 servings

No comments: