Chicken and Peppers with Balsamic Vinegar
I received lots of peppers in this box.. I was determined to use as many as possible 🙂
Soooo… here you go!
4 Tbs olive oil, divided
4 skinless, boneless chicken breast halves, cut into strips
salt and pepper to taste
2 green peppers, thinly sliced (you can also mix and put in red/yellow/orange)
1 yellow pepper, thinly sliced (I use a mandoline to slice)
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
4 Tbs balsamic vinegar, divided
4 teaspoons chopped fresh basil (can use dried if that’s all you have – just use less)
Heat 2 Tbs olive oil in large skillet over medium high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat and set aside.
Heat remaining oil in the same skillet over medium heat. Stir in all the peppers and onions. Cook about 5 minutes, until tender. Mix in garlic, cook and stir another few minutes. Mix in 2 Tbs balsamic vinegar. (If using dried basil add that now – if using fresh basil – stir in later.)
Return the chicken to the skillet. Reduce the heat to low, and simmer for 20 minutes, or until the chicken is no longer pink. Mix in the fresh basil. Stir in the rest of the balsamic vinegar just before serving.
The house smells amazing, my daughter came home and said WOW it smells so good in here 🙂
Note – I adore anything with balsamic, my daughter not so much. So, if you are not a huge balsamic vinegar fan, you may want to lessen that item in this recipe.