Due to our travel plans, we didn't really have a garden this year but we did plant a few tomatoes and peppers to eat on. As usual, we have a large fall pepper crop and while we’ll freeze a few, we are planning dishes around eating them fresh - like in the old days when folks ate whatever was ready in the garden. For this meal, we decided on a recipe from Allrecipes for Chicken and Peppers with Balsamic Vinegar.
1/4 cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
Salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil (we used fresh)
1/4 cup balsamic vinegar, divided
1. Heat two tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about five minutes, until tender. Mix in the garlic, and cook and stir about one minute. Mix in the basil and two tablespoons balsamic vinegar.
3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
While I really liked the concept of this dish and it made for a colorful presentation, the basil and balsamic were not my favorite so I would use something different next time. The green and orange peppers are Cubanelles at different degrees of ripeness (nice to get green, orange, and red from the same plant) and the yellow one is a bell.
The following morning, Bev turned an okay supper into a delicious breakfast by chopping the chicken and peppers, warming them in the microwave, and using them to stuff an omelet along with some hot pepper cheese. After folding the omelet, she topped with more cheese and a little salsa.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
10/21- 10/22/14 meal dates