BALSAMIC CHICKEN AND PEPPERS
Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty-and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.
Nutrition Facts : Calories 220 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 133mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a 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 skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE
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.
Provided by vrvrvr
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4.3, Cholesterol 90.8, Sodium 192.2, Carbohydrate 8.9, Fiber 0.8, Sugar 5.4, Protein 25.8
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR SAUCE
Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan,
Provided by Bobby Flay
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate. Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper, cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour sauce over the chicken. Kitchen Counter Per serving: 380 calories, 28g carbs, 30g protein,115mg cholesterol, and 16g fat.
Nutrition Facts :
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
Steps:
- 1. Heat 2 tablespoons olive oil in a 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. 2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar. 3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE
Another that I copied and put in my "chicken recipes" box. Thought I'd post it in my effort to be paper free and reduce clutter!
Provided by Oolala
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken to 1/2" thickness.
- Sprinkle with salt and pepper to taste.
- Heat butter in a large skillet over medium-high heat and add chicken. Cook through, about 4-5 minutes per side.
- Transfer to a serving platter and keep warm.
- Meanwhile cut up peppers lengthwise into thin strips and add to the pan drippings along with the minced garlic.
- Cook until peppers are tender, about 4 minutes, stirring frequently.
- Spoon peppers over chicken.
- Add vinegar and honey to skillet and stir with a wooden spoon until reduced to a glaze, about 1 minute.
- Spoon glaze evenly over chicken and peppers.
Nutrition Facts : Calories 349.3, Fat 19.3, SaturatedFat 7.5, Cholesterol 108.1, Sodium 134, Carbohydrate 12.6, Fiber 0.8, Sugar 9.4, Protein 31
BALSAMIC-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
- Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
- Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
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