Chicken and Peppers in Balsamic Vinegar Glaze

Chicken and Peppers in Balsamic Vinegar Glaze created by vrvrvr

This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.

Ready In:
18mins
Serves:
Units:

ingredients

directions

  • Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
  • Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
  • Meanwhile, cut peppers lengthwise into thin strips.
  • Mince garlic.
  • Transfer chicken to a serving platter.
  • Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
  • Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.
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RECIPE MADE WITH LOVE BY

@vrvrvr
Contributor
@vrvrvr
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"This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet."

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  1. Dawn R.
    What would this typically be served with?
  2. Kris10-Wolfe
    This was great! Thanks for a quick and yummy recipe!
  3. JackieOhNo!
    This was super easy and tasty too! However, I found myself wanting more of the glaze. I think next time I will double or triple those ingredients. Thanks for sharing.
  4. Burgundy Damsel
    I diced my chicken stir fry style and doubled the sauce because we really like sauce, but made everything else to spec. This was excellent! Thank you!
  5. 909692
    Good and easy. I sauted onions with the peppers. Like a previous reviewer, I may add a little cayenne next time for some zip, but there will definitely be a next time!
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