Ingredients
-
4
-
-
4
-
4
-
1
-
4
-
1/4
-
3
-
-
-
-
-
-
-
Directions
Chicken With Sweet Peppers and Balsamic Vinegar, Try it – and Love it! Great served with rice or vermicelli noodles, This meal wasn’t planned, but if I make it again I will marinate my chicken in balsamic for some added flavor I added a handful of spinach when I put the chicken back in the pan and my kids couldn’t even tell it was in there! I wanted a sauce so I added a little wine (I only had white) and whisked in some cornstarch to thicken Served it over white rice for a quick weeknight meal The fresh basil really makes this dish
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Steps
|
1
Done
|
Season the Chicken With Salt and Pepper. |
|
2
Done
|
in a Large Skillet, Heat 2 Tbsp of the Oil. |
|
3
Done
|
Saute the Chicken Over Med-High Heat, Turning Once, Until Golden on Both Sides, About 8 Mins Total. |
|
4
Done
|
Transfer the Chicken to a Plate. |
|
5
Done
|
Add the Remaining (2 Tbsp) of Oil to the Skillet and Reduce the Heat to Medium. |
|
6
Done
|
Cook the Bell Peppers and Onion, Stirring Often, Until Just Softened, About 4 Minutes. |
|
7
Done
|
Add the Garlic and Cook, Stirring, For 1 Minute. |
|
8
Done
|
Stir in About Half the Basil and All the Vinegar. |
|
9
Done
|
Return the Chicken and Any Accumulated Juices to the Skillet. |
|
10
Done
|
Reduce the Heat to Med-Low. Simmer Until the Chicken Is Cooked Through, About 3 Minutes. |
|
11
Done
|
Stir in the Remaining Basil and Season With Salt and Pepper. |
