Here's what I did:
Chicken and Peppers with Balsamic Vinegar
Olive Oil
2 chicken breast
1 cup mini sweet peppers, sliced thin
2 green onions, chopped
3 cloves of garlic, chopped
1/2 tablespoon dried basil.
4 Tablespoons Balsamic Vinegar, divided
Heat up 2 tablespoons olive oil in a large skillet, or frying pain over medium heat. Place Chickens in pan. Season with salt and pepper and brown the first side. Flip your chicken leaving room in your pan to cook the vegetables. Add in more olive oil, if needed, to saute vegetables. Add in the peppers, garlic and onions and saute for a couple of minutes. Add in the the basil and 2 Tablespoons balsamic vinegar. Cover pan with lid and let chicken and vegetables simmer for 20 minutes or until chicken is cooked through and peppers are tender. Mix in the remaining balsamic vinegar. Plate your chicken and peppers and enjoy.
Makes 2 servings. About 413 calories per serving. Try replacing the olive oil with a lighter oil to lower the calories.
Makes 2 servings. About 413 calories per serving. Try replacing the olive oil with a lighter oil to lower the calories.
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