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Balsamic Chicken and Peppers

 Balsamic Chicken and Peppers
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!
4 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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.
  • 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.
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.

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Balsamic Chicken and Peppers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.