Balsamic Chicken and Peppers

Total Time
35mins
Prep 15 mins
Cook 20 mins

I have not made this yet, but it sounds delicious. I am planning on making it tonight. An easy way to flatten a chicken breast is to put it in a large freezer bag (not sealed) and use a meat mallet, rolling pin, or the bottom of a small heavy saucepan to flatten it. Works like a charm! Edited to add that I made this dish last night(Dec.29) and it was delicious! I served it with a Saffron Basamati Rice Pilaf and green beans. I put the dish of chicken in the oven with the peppers and sauce poured over it to keep it warm while I made the rice. My husband really enjoyed it.

Ingredients Nutrition

Directions

  1. for the bell peppers, heat the olive oil in a medium skillet.
  2. Add the peppers and saute until tender and lightly browned, about 6 minutes.
  3. Add the currants and saute 1 minute.
  4. Add the vinegar and sugar with the salt and pepper to taste, and cook for 1 minute longer.
  5. take the skillet from the heat and add the almonds, keep warm over very low heat.
  6. Combine the bread crumbs and the cheese in a shallow dish and stir to mix well.
  7. Put the flour in a separate shallow dish and the egg whites in a third.
  8. Dredge each chicken piece in flour, patting to remove excess, then dip in the egg whites, and finally in the bread crumb mixture, shaking off the excess.
  9. Heat half the olive oil in a large heavy skillet.
  10. Add half of the chicken and saute until cooked through, 2 to 3 minutes on each side (the chicken should fit comfortably without overlapping; cook 2 breasts at a time if your skillet isn't large enough).
  11. Transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts.
  12. Spoon the bell pepper mixture over the chicken breasts.
  13. Add the vinegar and water to the skillet over medium heat and stir to loosen any brown bits.
  14. Spoon over chicken and serve.

Reviews

(4)
Most Helpful

I didn't have raisins, currants, or almonds, but this was really good anyway. Thanks! I'll keep this in mind next time I pick up red peppers just because they're on sale... (and I'll make sure I have almonds). Edited to add: I totally forgot that I had made and reviewed this recipe before. This time I used panko and had almonds I chopped roughly. Absolutely delicious. I don't think I'll forget about this recipe again.

anonymous23 May 30, 2010

This is a favorite of mine from the cookbook Celebrate the Rain (Seattle Junior League). Never disappoints! I agree the Saffron Basmati from the same book is a perfect side.

Stinkerbellorama October 18, 2009

Made this tonight and its definitely a keeper!! The flavors are wonderful and the chicken turned out very tender, most and delicious! Thanks for the awesome recipe!! Oh ya, I used (1) red, (1) orange and (1) yellow pepper since I had them, made it nice and colorful :)

Rhonda Renae February 25, 2009

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