BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS
Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper.
- In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
- Transfer chicken to a plate.
- Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
- Add garlic and stir for about 1 minute.
- Stir in basil and vinegar and return chicken and juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
- Taste and adjust salt and pepper seasonings.
Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27
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
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
SASSY CHICKEN & PEPPERS
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup-it's a win-win! -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g 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
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 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 ORANGE AND ONION
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that's browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
- Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
- Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
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