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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!
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
- 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 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.
Nutrition Facts
1 each: 220 calories, 10g fat (2g saturated fat), 63mg cholesterol, 133mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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