Balsamic Chicken With Red Orange And Yellow Peppers Recipes

BALSAMIC CHICKEN AND PEPPERS

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.

BALSAMIC PEPPERS AND ONIONS RECIPE

Steps:

• Heat the olive oil in a large nonstick skillet set over medium heat.
• Add the onions, cover and cook, stirring occasionally, until the onions are softened and lightly browned, about 30 minutes.
• Stir in the red and orange peppers, and cook until tender, about 10 minutes.
• Stir in the garlic, balsamic vinegar, oregano, salt and pepper. Cook for 1 minutes. Serve or store in an airtight container in the refrigerator.

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR

Steps:

• Season the chicken with salt, pepper, and dried oregano.
• Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
• Brown the chicken well on each side, about 7 to 8 minutes.
• Move the chicken to a plate.
• Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
• Stir in the balsamic vinegar and chopped parsley.
• Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
• Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

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.

BALSAMIC PEPPERS SIDE DISH

Steps:

• Gather the ingredients.
• Core and seed the bell peppers.
• Cut the peppers lengthwise into 1/2-inch slices.
• In a large skillet, heat the olive oil over medium heat.
• When the oil is very hot, add the sliced peppers.
• Sauté the peppers for 5 to 7 minutes, until they are tender but still firm.
• Stir in the balsamic vinegar , pepper, and salt.
• Cook for an additional minute, sautéing to coat the peppers with the vinegar.
• Transfer the peppers and sauce to a dish and serve hot.

BALSAMIC CHICKEN WITH RED, ORANGE AND YELLOW PEPPERS

Steps:

• Spray skillet with cooking spray.
• Heat 2 teaspoons olive oil in a large skillet over medium 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 red pepper flakes and garlic; 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.

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.