Absolutely awesome recipe!! Added some soy sauce and brown sugar to give the dish some extra flavor. Strongly suggest to butterfly the chicken breasts first and make a few short cuts on each fillet (don't cut it all the way through) before seasoning. This will allow chicken to be easily cooked through and the flavor to be held in well. My chicken breasts were quite thick, so I sliced each one horizontally into 2 or 3 thinner pieces. Love the peppers and onions in this dish. Ate it over rice. Definitely a keeper. Thank you for posting!!!
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.
Good flavor, however, the chicken i used had a "fowl" taste. I added lemon juice which eliminated the gamey taste.
Awesome recipe! I unfortunately had to use dried basil (about 1 1/2 Tbsp), and would have rather used fresh, but this recipe was easy and fantastic! I loved the flavor over the chicken with the peppers and vinegar. Yum! Worth a try if you are tired of regular old chicken!
This recipe was delicious! I recommend using an aged balsamic vinegar, and I used only 2 tablespoons instead of 4. I used twice the amount of basil and 1 and a half yellow onions. This recipe has been added to my weekday recipe rotation; easy, healthy, and delicious!
I made this for dinner tonight using fresh peppers from the garden. The chicken breast I had were quite large so they took additional time to cook. Next time I may serve it over rice to soak up some of the wonderful sauce.
Fivers!! Its fast, easy, included ingredients we had on hand and tasted great.
This was excellent!! I didn't find the vinegar flavor to be too strong at all. Instead of just peppers and onions, I used an Asian medley that also included baby corncobs, broccoli and peapods, Will definitely be making this one again!
I wasn't terribly impressed with this one. The taste was okay- I added sugar as some others suggested because it was too vinegar-y. Maybe it needed more sugar? I wonder if aged balsamic would be much better. Be wary if your chicken breasts are thick- you'll need a lot more time in the skillet than the recipe calls for. I found the taste of the vinegar overwhelmed the veggies. The balsamic added a nice flavor with the vinegar, though. I also had to use a lower heat because the vinegar was starting to dry up, so there wasn't much of a sauce at the end.