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 PICCATA WITH CAPERS
This is a quick and easy recipe for chicken piccata with a caper sauce.
Provided by Sandra1980
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
- Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
- Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
- Drizzle sauce over and around the chicken; garnish with parsley.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g
CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS
Steps:
- Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
- Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.
CHICKEN WITH PEPPERS AND ONIONS
Make and share this Chicken With Peppers and Onions recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
- Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
- To another skillet, add remaining olive oil and butter.
- Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
- Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
- Place peppers and onions over chicken and serve.
Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
CHICKEN WITH ONIONS, OLIVES AND CAPERS
Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!
Provided by Texas Aggie Mom
Categories Chicken Breast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium high heat.
- Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
- Add the chicken and cook until browned, about 3 minutes per side.
- Remove chicken to a warm platter and set aside.
- Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
- Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
- Add the chicken broth and cook until reduced slightly (about 3 minutes).
- Return the chicken to the pan and turn to coat with the sauce.
- Add the olives and the capers.
- Reduce heat to simmer and cook to combine flavors (about 2 minutes).
- Season with pepper to taste.
Nutrition Facts : Calories 236.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 72.3, Sodium 498.6, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 28.8
More about "chicken with bell peppers onions and capers recipes"
BAKED CHICKEN AND PEPPERS - EASY FAMILY RECIPES
From easyfamilyrecipes.com
CHICKEN SAUTé: CHICKEN & BELL PEPPER RECIPE | LAWRY'S
From mccormick.com
BRAISED CHICKEN WITH PEPPERS, OLIVES & CAPERS
From blog.williams-sonoma.com
CHICKEN WITH BELL PEPPERS, ONION AND OLIVES - RECIPES …
From recipesfromitaly.com
10 BEST CHICKEN BELL PEPPERS ONIONS RECIPES - YUMMLY
From yummly.com
BAKED CHICKEN WITH PEPPERS AND ONIONS - WOMAN'S …
From womansworld.com
BAKED CHICKEN WITH BELL PEPPERS AND ONIONS RECIPES
From yummly.com
CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS RECIPE
From cookeatshare.com
1/5 Calories 3541 per serving
CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
CHICKEN CACCIATORE - WILL COOK FOR SMILES
From willcookforsmiles.com
CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR
From italianfoodforever.com
SHEET PAN CHICKEN THIGHS WITH PEPPERS AND ONIONS
From mediterraneanliving.com
CAJUN CHICKEN WITH BELL PEPPERS - JULIA'S ALBUM
From juliasalbum.com
BELL PEPPER CHICKEN RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS - PLAIN.RECIPES
From plain.recipes
LEMONY CHICKEN “PICCA-TORE” PASTA WITH TOMATOES, YELLOW BELL …
From sites.google.com
BRAISED CHICKEN WITH PEPPERS, OLIVES AND CAPERS | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN AND BELL PEPPERS SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
CHICKEN WITH ONIONS AND PEPPERS RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WITH PEPPERS AND ONIONS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WITH PEPPERS AND ONIONS: A 37 MINUTE RECIPE
From inventyourrecipe.com
CHICKEN AND PEPPERS (INCREDIBLY EASY, FLAVORFUL ONE-SKILLET DINNER!)
From bakeitwithlove.com
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPERS, CAPERS AND …
From foodnetwork.ca
CHICKEN WITH ONIONS AND PEPPERS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
17 CAPERS RECIPES YOU’LL HAVE TO TRY - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
HOW TO MAKE CHICKEN CACCIATORE - AMANDA'S COOKIN'
From amandascookin.com
CHICKEN CUTLETS WITH BELL PEPPER RAGOUT - RECIPE - FINECOOKING
From finecooking.com
HEALTHY CHICKEN SAUSAGE RECIPES - EATINGWELL
From eatingwell.com
SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION
From caribbeangreenliving.com
FIVE SPICE CHICKEN LIVERS WITH PEPPERS AND ONIONS
From chicken.ca
ROMAN CHICKEN WITH PEPPERS AND ONIONS | A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION RECIPE
From seriouseats.com
CHICKEN WITH PEPPERS AND ONIONS - IZZYCOOKING
From izzycooking.com
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS RECIPE
From simplyrecipes.com
CHICKEN WITH BELL PEPPERS ONIONS AND CAPERS- WIKIFOODHUB
From wikifoodhub.com
CHICKEN WITH PEPPERS AND ONIONS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAUTEED CHICKEN WITH BELL PEPPERS AND ONIONS RECIPE
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search