Chicken and Peppers in Balsamic Vinegar Glaze |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Another that I copied and put in my chicken recipes box. Thought I'd post it in my effort to be paper free and reduce clutter! Ingredients:
2 whole chicken breasts, split, boned, skinned |
salt & freshly ground black pepper |
2 tablespoons butter |
1 small red bell pepper |
1 small yellow bell pepper |
2 garlic cloves, minced |
3 tablespoons balsamic vinegar |
2 tablespoons honey |
Directions:
1. Pound chicken to 1/2 thickness.
2. Sprinkle with salt and pepper to taste.
3. Heat butter in a large skillet over medium-high heat and add chicken. Cook through, about 4-5 minutes per side.
4. Transfer to a serving platter and keep warm.
5. Meanwhile cut up peppers lengthwise into thin strips and add to the pan drippings along with the minced garlic.
6. Cook until peppers are tender, about 4 minutes, stirring frequently.
7. Spoon peppers over chicken.
8. Add vinegar and honey to skillet and stir with a wooden spoon until reduced to a glaze, about 1 minute.
9. Spoon glaze evenly over chicken and peppers.
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