Aunt Jules' Balsalmic Chicken With Peppers
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
55
Sourness
50
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (crushed)1
Salt1 large
Red Onion (cut into strips)1 tbsp
Brown SugarDirections:
1
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet
2
Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir
3
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
4
Remove the chicken breasts to a platter and keep warm
5
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
6
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
7
Toss the spinach leaves with the hot vegetables to just wilt the spinach
8
Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast
9
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
10
Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve