Chicken and Peppers with Balsamic Vinegar



  • Heat 2 tablespoons Shallot with Garlic 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.
  • 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 and drizzle with a little more Shallot w/Garlic Olive Oil just before serving.
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