4 C. Thinly sliced mixed red, yellow, orange and green bell peppers.
1 Medium onion thinly sliced
4 Large garlic cloves, finely chopped
1/4 C. Fresh chopped basil, divided
3 T. High- quality balsamic vinegar
Instructions
Season chicken with and pepper. Ina large skillet, heat 2 T.
oil. Sauté chicken over medium-high heat, turning once, until
golden on both sides, about 8 min. Total. Transfer chicken to
a plate,
Add remaining 2 T. of oil to skillet and reduce heat to medium.
Cook bell peppers and onion, stirring often, until just soft,
about 4 min. Add garlic stirring, 1 min. Stir in about 1/2 the
basil and all the vinegar. Return chicken and all accumulated
juices to skillet. Reduce heat to medium-low. Simmer until
chicken is cooked through, about 3 min. Stir in remaining basil
and season with salt and pepper.
Per Serving- 436 calories(35% from fat, 17g. Total fat,(3 g.
Saturated),137 mg. cholesterol, 14 g. Carbohydrates, 56 g.
Protein, 158 mg. sodium, 3 g. Dietary fiber.
Originally Submitted
3/26/2013
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