Balsamic Chicken and Peppers
A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up. Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.
Ingredients for Balsamic Chicken and Peppers
- 2 Chicken breasts, butterflied and pounded thin
- ¼-½ cup all purpose flour
- 2 Tbs garlic salt
- 1 Tbs pepper
- 2-3 Tbs butter
- 2-3 Tbs cooking oil
- 3 Peppers,1 green, 1 red, 1 yellow
- 1 medium onion thinly sliced
- 3-4 garlic cloves chopped
- ½ cup chicken stock
- ¼ cup white wine
- 4-5 Tbs Balsamic Vinegar
Directions for Balsamic Chicken and Peppers
Place the flour garlic salt and pepper in a wide bowl or plate and combine.
In a large sauté pan place the butter and oil and bring up to medium heat.
Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides. Once browned place on a plate in a 250º oven to keep warm.
Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent. Add the garlic and cook for a few minutes more.
Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.
Once reduced add the balsamic vinegar stir to combine. Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.
Serve with rice on the side.
Here are a few items to help make this recipe:
Silly people, it’s CHICKEN, nothing needs to be done, but cook it! Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.
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