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My review
Aunt Jules' Balsalmic Chicken with Peppers
1
MellyBelly
"My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. 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! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal."
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Ingredients
1 h servings 341Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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. 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 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 5772 Ratings
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Most helpful positive review
2/26/2011
I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healt...
Most helpful critical review
11/6/2011
This was okay. Needs a lot more garlic and pepper to suit our tastes. Good base recipe, will tweek it next time. Nice healthy meal.
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2/26/2011
I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healt...
9/18/2011
Excellent!!!! I was skeptical at first about the amount of balsamic vinegar called for this dish. Then, after I read a few reviewers and some people said that they doubled the sauce, I decided t...
7/30/2010
Everyone enjoyed it (all adults). The only changes I made were: using boneless thighs (3 per person; thighs are tastier & moister), adding a couple of teaspoons of balsamic vinegar to the chicke...
3/23/2013
I really liked this recipe. The only reason I didn't give it a five-star is because I feel the chicken breast should be marinated in balsamic vinegar for at least 4 hours if not preferably over...
3/12/2011
Wow this truly is an AMAZING dish! I absolutely loved it. Don't skimp on the garlic part; I believe that's what makes this recipe. Make it exactly as described and it will be great. I steamed th...
12/15/2011
This was so tasty! I think I over-caramelized the balsamic, because it's suuper sticky, but I'll do it less next time.
11/6/2011
This was okay. Needs a lot more garlic and pepper to suit our tastes. Good base recipe, will tweek it next time. Nice healthy meal.
12/8/2010
I made this recipe when I wanted to try cooking asparagus for the first time. The dish is ABSOLUTELY delicious and very easy to make. I'm living in Japan and familiar ingredients can be hard to ...
6/17/2012
Have made this multiple times. Excellent. I triple the balsamic and brown sugar to make extra sauce. You will have to cook it longer though for it to reduce. I serve jasmine rice with it.