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Balsamic Chicken and Peppers Recipe
Balsamic Chicken and Peppers Recipe photo by Taste of Home

Balsamic Chicken and Peppers Recipe

Publisher Photo
Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty—and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 each medium sweet yellow, red and orange peppers, julienned
  • 1 small onion, sliced
  • 2 tablespoons balsamic vinegar

Nutritional Facts

1 chicken breast half with 1 cup peppers equals 220 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 133 mg sodium, 9 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Directions

  1. 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 meat thermometer reads 170°; drain. Remove chicken and keep warm.
  2. 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. Yield: 4 servings.
Originally published as Balsamic Chicken and Peppers in Simple & Delicious November/December 2006, p30

Nutritional Facts

1 chicken breast half with 1 cup peppers equals 220 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 133 mg sodium, 9 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Balsamic Chicken and Peppers

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MY REVIEW
Reviewed Jun. 28, 2014

We really enjoyed this and so simple to prepare.

MY REVIEW
Reviewed Sep. 11, 2011

Eliminated the salt and substituted a salt-free "mural of flavor" herb mix (Penzey's). Ended up using less oil too - very yummy, even the 4 year old loved it. Served with mashed potatoes but would be very good with orzo or roasted potatoes (perhaps with a little Parmesan)

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