I'm about to have leftovers for the third night in a row. And I'm excited. Unfortunately I think this will be the last night that I'll be enjoy this magical dish. But I'll be making it again soon.
The recipe is from a Williams-Sonoma cookbook, The Weeknight Cook. The name of the dish sounds simple enough: Balsamic Chicken and Peppers. But the combination of these three ingredients (plus a few spices) is enough to tantalize the taste buds.
Balsamic Chicken and Peppers
4 skinless, boneless chicken breast halves (about 2 lbs)
1 Red bell pepper, seeded and sliced
1 Yellow bell pepper, seeded and sliced
1 Yellow (or red) onion, thinly sliced
3 garlic cloves, minced
3 Tbsp balsamic vinegar
1/4 cup fresh basil
1 Tbsp fresh thyme
1. Cook the chicken in a large frying pan over medium-high heat in 2 Tbsp olive oil.
Cook until golden brown on both sides, about 7 min total. Transfer to a plate
2. Add the remaining 2 Tbsp oil and add the bell peppers and onion. Saute until softened, about 6 minutes. Add the garlic and saute for 1 additional minute.
3. Add the vinegar and half of the basil and thyme. Stir.
Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
Reduce heat to medium and simmer until chicken is opaque throughout, about 2-3 minutes.
Stir in remaining basil and thyme, add salt/pepper if desired. Serve.
I had a realization tonight why I'm so into this dish. It incorporates the same ingredients as Fajitas (which I love), substituting more Italian spices for the traditional Mexican heat. Either way, you can't go wrong with chicken and peppers.