Wednesday, March 17, 2010

Balsamic Chicken and Peppers

30 Minutes Start to Finish - and absolutely delish!

Balsamic Chicken & Peppers
Serves 4

4 Skinless, boneless chicken breast halves (about 1 1/2 lb.)
Salt and freshly ground pepper
4 Tablespoons olive oil
1 Red bell pepper, seeded and sliced
1 Yellow bell pepper, seeded and sliced
1 Yellow onion, large thinly sliced
3 Garlic cloves, minced
3 Tablespoons Balsamic vinegar
1/4 Fresh basil, minced
1 Tablespoon Fresh thyme, minced

1. Cook the Chicken
Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.

2. Cook the Vegetables
Add the remaining 2 tablespoons oil to the same pan over medium-high heat. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.

3. Finish the Chicken
Add the vinegar and half of each the basil and thyme and stir, scraping up the browned bits on the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken. Reduce the heat to medium and simmer until the chicken is opaque throughout, 2-3 minutes. Stir in the remaining basil and thyme and season to taste with salt and pepper. Divide among 4 plates.

Great side dish with this entreé:
Roasted potato wedges. Cut russet potatoes into wedges, toss with olive oil, salt, pepper and a little garlic salt. Roast in a 375* oven until tender, about 30 minutes

Bon Appétit!


Mrs. B. said...

Looks so good! This is on my "to make" list!

Jamie Willow said...

my husband just surprised me and said he's bringing someone from work home for dinner tonight. I am totally going to make this. I think it will be the perfect thing!

super thankful for this blog today!

Jamie Willow said...

I made it! it was wonderful! everyone raved...woohoo!

ASB said...

Made this last night - soo good!

Only modification I made was including green pepper because I had one, and I used baby red potatoes cut into bite-sized pieces for the side.

I'll definitely make it again - thanks Katie!