Balsamic Chicken Breasts With Peppers and Onions

Marie's Note:

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• salt & pepper
• 4 tablespoons olive oil
• 4 cups thinly sliced bell peppers (use a mix of colors)
• 1 medium onion , sliced thin
• 4 cloves garlic , chopped fine
• ¼ cup chopped fresh basil
• 4 tablespoons balsamic vinegar

Directions:

1. Season chicken with salt and pepper.
2. In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
3. Transfer chicken to a plate.
4. Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
5. Add garlic and stir for about 1 minute.
6. Stir in basil and vinegar and return chicken and juices to the skillet.
7. Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
8. Taste and adjust salt and pepper seasonings.

Reviews

[Chef #1185828]

Awesome. Made as is (except freeze dried basil, a good 2 tsp or tblsp.) and had with rice. Excellent. You *could* add broth if you want it saucier, but the flavor of the veggies was great with plain rice in my opinion.

[Paka]

I loved this chicken! I did add one pinch of sugar as DH still doesn't care much for the twang of the vinegar! I'm working on that! I did use dried basil as I had no fresh but can't wait to try it with fresh. I bought basil seeds today and will start them tomorrow. I only had red peppers so I cut up some green onions for the color contrast. This is not only tasty but it's a pretty dish too! I served this with a side of sweet corn, both complimented the other! Thanks.

[Bellablue]

Can't get more simple than this! The balsamic vinegar gave this dish a nice "twang". I even added a bit more. Perhaps, 6 tablespoons.
I used chicken tenders because that is what I had available.
I served this over plain white rice. I didn't mind that there was no sauce. If someone wants sauce, just add some water and use more vinegar to balance out.
A keeper of a recipe that I will be making again for sure!
Thanks for sharing, Marie!!!