Balsamic Chicken & Peppers
Roasted potato wedges go well with this dish. Cut russet potatoes into wedges and toss with olive oil, salt and pepper. Roast in a 375°F oven until tender, about 30 minutes.
- 4 boneless, skinless chicken breast halves or thighs, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 3 Tbs. balsamic vinegar
- 1/4 cup minced fresh basil
- 1 Tbs. minced fresh thyme
Cook the chicken
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Cook the vegetables
In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
Finish the chicken
Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from 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 cook until the chicken is opaque throughout, 2 to 3 minutes. Stir in the remaining basil and thyme, and season with salt and pepper. Divide among 4 plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).