This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 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.

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  • 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 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.

  • 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.

Nutrition Facts

323 calories; 17.6 g total fat; 72 mg cholesterol; 71 mg sodium. 13.2 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2006
I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I was worried about the sweetness using balsamic as the primary liquid and I thought spicy would be nice. I added crushed red chili peppers to the bell peppers..it was fantastic. I was crunched for time so I used skinless chicken thighs whole instead of the breasts. I think it really enhanced the flavor (slthought adding calories aargh!). I also added most of the balsamic all at once turning the chicken once but mainly keeping the bottoms down to prevent the chicken from darkening too much in the balsamic.Also I'd like to note to keep an eye on the heat when you are 'finishing' the chicken as you dont want the balsamic to reduce too much. Good job all in all..thanks so much for the recipe..it's a keeper. Read More
(147)

Most helpful critical review

Rating: 3 stars
06/06/2007
It was okay.... but really it lacked a lot. It's nothing I would make again... and it's nothing I would even try to mold into something better... Next time I'll just look for a different recipe all together. Sad... because I LOVE Balsamic Vinegar! Read More
(8)
260 Ratings
  • 5 star values: 113
  • 4 star values: 105
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
05/09/2006
I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I was worried about the sweetness using balsamic as the primary liquid and I thought spicy would be nice. I added crushed red chili peppers to the bell peppers..it was fantastic. I was crunched for time so I used skinless chicken thighs whole instead of the breasts. I think it really enhanced the flavor (slthought adding calories aargh!). I also added most of the balsamic all at once turning the chicken once but mainly keeping the bottoms down to prevent the chicken from darkening too much in the balsamic.Also I'd like to note to keep an eye on the heat when you are 'finishing' the chicken as you dont want the balsamic to reduce too much. Good job all in all..thanks so much for the recipe..it's a keeper. Read More
(147)
Rating: 5 stars
05/09/2006
I loved this recipe. I made it spicy and it was fantastic with a cool salad on the side and saffron rice for lack of jasmine rice. Nice presentation for a quick meal for company on the fly. I was worried about the sweetness using balsamic as the primary liquid and I thought spicy would be nice. I added crushed red chili peppers to the bell peppers..it was fantastic. I was crunched for time so I used skinless chicken thighs whole instead of the breasts. I think it really enhanced the flavor (slthought adding calories aargh!). I also added most of the balsamic all at once turning the chicken once but mainly keeping the bottoms down to prevent the chicken from darkening too much in the balsamic.Also I'd like to note to keep an eye on the heat when you are 'finishing' the chicken as you dont want the balsamic to reduce too much. Good job all in all..thanks so much for the recipe..it's a keeper. Read More
(147)
Rating: 4 stars
11/26/2007
We enjoyed this very much. I made some modifications however. To save time I used a bag of Japanese stir fry veggies (carrots peppers broccoli and water chestnuts). I added a few shots of soy sauce to the mixture and seasoned the chicken with salt pepper and cajun seasoning. It gave it a nice kick! A simple meal that tastes great for leftovers too! Read More
(105)
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Rating: 5 stars
09/19/2007
I substituted all the colored peppers with just green (it's all that I had) and it turned out great. All of the steps worked out well. Pre cooking the veggies could have been less or cut completely since they have to saute with the chicken an additional 20 minutes. the vinegar at the end adds a great kick! Read More
(77)
Rating: 5 stars
07/03/2006
This was pretty much perfect. We ate it over penne pasta and sprinkled a little parmesan on top. I used half regular balsamic and half tomato-flavored balsamic and it was delicious. I know I will make this again. Read More
(40)
Rating: 4 stars
07/27/2009
This recipce is FANTASTIC! I didn't give it a 5 only because I like my food a little spicier and also because I think the cooking times need to be adjusted. If you leave the peppers in as long as prescribed you en up with very pretty mush. Instead I add them towards the end. Other than that this is DELICIOUS and oh-so-easy! Read More
(37)
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Rating: 4 stars
02/16/2006
This was a very simple dish to put together and it was really good. I used a little more basil than called for and a little less balsamic. Served it over rice. A definite keeper! Read More
(34)
Rating: 4 stars
04/15/2007
I followed the recipe exactly and found it to be very easy and very tasty. We enjoyed it for dinner over rice. It has a mild flavor not overbearing at all. When browning the chicken I used plenty of S & P and I definately think this helped with the flavor. Also very good the next day as my son ate this for lunch. Its a keeper! Read More
(21)
Rating: 5 stars
03/30/2004
Very flavorful! I used Greek Seasoning in place of basil since I was out of it. Next time I will use this as a filler for tortillas. Read More
(21)
Rating: 5 stars
01/31/2007
excellent!! I used balasamic vingrette salad dressing since I didn't have any balsamic vinegar but just 2 tbsp added to the veggies before putting the chicken back in for about 25 mins to simmer. should have reduced the olive oil in light of that but will do so next time if I use the salad oil again. super easy recipe and great flavor!! Read More
(20)
Rating: 3 stars
06/06/2007
It was okay.... but really it lacked a lot. It's nothing I would make again... and it's nothing I would even try to mold into something better... Next time I'll just look for a different recipe all together. Sad... because I LOVE Balsamic Vinegar! Read More
(8)