Ww Balsamic Chicken With Leeks And Peppers Recipes

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 CHICKEN BREASTS WITH PEPPERS AND ONIONS

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.

EASY, SKINNY BALSAMIC ROSEMARY CHICKEN

Steps:

• To make the marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt, pepper and mix until combined. Bring up to a boil, turn heat down to medium and simmer until reduced in half, about 3 minutes. Place in refrigerator to cool for about 15 minutes. For a quicker chill, place in freezer for about 5 minutes.
• Coat a 9 x 9-inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate for 30 minutes. Can be refrigerated overnight.
• Preheat oven to 400 degrees. Take dish out of refrigerator, cover with foil, and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.
• Remove chicken to a serving plate. Pour cooked marinade into a small pot. Add 2 tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.
• Use the leftover sauce drizzled in a baked potato, if desired.

WW BALSAMIC CHICKEN WITH LEEKS AND PEPPERS

Steps:

• Preheat oven to 375°F.
• Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
• Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
• Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.

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.

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS

Steps:

• Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
• Preheat the oven to 375 degrees.
• Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
• Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
• Set aside and repeat with the remaining chicken. Set aside.
• Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
• Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
• Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.