Login
Create Account
Aunt Jules' Balsalmic Chicken with Peppers
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
My friend's aunt made this for Christmas Eve one year -- it's fantastic! Don’t be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise!
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: johannahetsebeth
-
Posted On: Jul 10, 2012
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil (or to taste)
- 4 cloves - garlic crushed
- 4 - skinless, boneless chicken breast halves
- - salt and pepper (to taste)
- 1 - coconut oil (or olive oil)
- 2 - cloves garlic crushed
- 1 - green pepper cut into strips
- 1 - red pepper cut into strips
- 1 - yellow pepper cut into strips
- 1 - large red onion cut into strips
- 1 bunches - fresh asparagus spears trimmed and cut into 2-inch pieces
- 6 ounces - bag of baby spinach leaves
- 1/3 cups - balsalmic vinegar (straigh, no additives)
- 1 tablespoons - brown sugar (you can subsitute stevia for this as well)
Directions:
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet (Or to make this faster, I just used two pans at the same time). Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar (maybe 5 drops of liquid stevia) into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Comments