Balsamic Chicken with Red Peppers

Grab a nice bottle of pinot noir to go along with this scrumptious yet easy-to-make chicken dish.

Balsamic Chicken with
Red Peppers

Grab a nice bottle of pinot noir to go along with this scrumptious yet easy-to-make chicken dish.

-Recipe courtesy of Colavita, colavita.com

Balsamic chicken with red peppers

Serve this colorful and tasty dish over some Colavita Instant Polenta, seasoned with a bit of extra virgin olive oil and minced rosemary.  Pair with a glass of Sutter Home Pinot Noir and enjoy!

Makes 4 – 5 Servings

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cut into thin pieces

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon granulated garlic

1 cup flour

1/2 cup Colavita Extra Virgin Olive Oil

1 pound pearl onions, fresh or frozen, thawed if frozen, or 1 large onion, diced

8 cloves garlic, chopped

2 large red bell peppers, seeded, cored and sliced

1/2 cup Colavita 8-Star Balsamic Vinegar

1 cup Sutter Home Pinot Noir

1/2 tablespoon fresh minced rosemary

Crushed red pepper flakes, (optional)

Preparation:

1. Place the chicken in a bowl, season with salt, pepper and garlic salt.  Add flour and toss to coat chicken.

2. In a large frying pan, heat the oil over medium-high heat.  When hot, add chicken pieces, shaking well to remove excess flour.  When brown, remove chicken from pan and set aside.

3. Add the onions, garlic and sliced red pepper to the pan, saute until tender.

4. In a bowl, combine the vinegar and wine. Add to the pan along with the rosemary and red pepper flakes, if using.  Stir to bring up any little browned bits from the bottom of the pan. Return the chicken; cover and simmer, 15 – 20 minutes, or until the chicken is cooked through.  Remove chicken from pan, cover to keep warm; increase heat and simmer to reduce sauce by 1/2, about 15 minutes. Taste sauce and adjust seasoning. Place chicken and vegetables over polenta or pasta; top with sauce.

For more chicken recipes, visit our  Recipe File.


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