Wednesday, December 8, 2010

BV Week: Chicken and Peppers with Balsamic Vinegar

Chicken and Peppers with Balsamic Vinegar

1/4 Cup Olive Oil, Divided
1 Pound Boneless, Skinless Chicken Breasts, Cut into Strips
Salt and Pepper, to Taste
1 Each of Green, Red, and Yellow Bell Peppers, Thinly Slice
1 Medium Onion, Thinly Sliced
1/2 Teaspoon Garlic Powder or 4 Garlic Cloves, Minced
1 Tablespoon Dried Basil
1/4 Cup Balsamic Vinegar, Divided

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken in skillet, season with salt and pepper, and brown on both sides. Add peppers, onion, garlic, basil, the rest of the olive oil and 2 tablespoons vinegar. Reduce heat to low, cover and simmer for 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Serve over rice with soy sauce. Yum!

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