CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR
Steps:
- Season the chicken with salt, pepper, and dried oregano.
- Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
- Brown the chicken well on each side, about 7 to 8 minutes.
- Move the chicken to a plate.
- Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
- Add the garlic and cook another minute or two until fragrant.
- Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
- Stir in the balsamic vinegar and chopped parsley.
- Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
- Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE
This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.
Provided by vrvrvr
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
- Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
- Meanwhile, cut peppers lengthwise into thin strips.
- Mince garlic.
- Transfer chicken to a serving platter.
- Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
- Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.
Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4.3, Cholesterol 90.8, Sodium 192.2, Carbohydrate 8.9, Fiber 0.8, Sugar 5.4, Protein 25.8
CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR
Make and share this Chicken With Sweet Peppers and Balsamic Vinegar recipe from Food.com.
Provided by ukichix
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- In a large skillet, heat 2 Tbsp of the oil.
- Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
- Transfer the chicken to a plate.
- Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
- Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Stir in about half the basil and all the vinegar.
- Return the chicken and any accumulated juices to the skillet.
- Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
- Stir in the remaining basil and season with salt and pepper.
Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.4, Cholesterol 68.4, Sodium 83, Carbohydrate 11, Fiber 3.1, Sugar 4.8, Protein 29.1
CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR
Provided by Pierre Franey
Categories dinner, easy, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
- Rinse the mushrooms; drain and pat dry.
- Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
- Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
- Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
- Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
- Transfer the pieces to a warm serving platter and cover with foil.
- Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
- Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 4 grams, TransFat 0 grams
BALSAMIC CHICKEN AND PEPPERS
Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty-and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.
Nutrition Facts : Calories 220 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 133mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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