Quick, Easy -N- Fast Pepper and Onion Smothered Chicken Recipe

6 T. balsamic vinegar
4 skinless, boneless chicken breast halves
3 t. olive oil
2 large onions, halved and thinly sliced
1 C. canned chicken broth
1 T. refined all-purpose flour (such as Wondra)
1 carrot, cut into thin strips
1 red bell pepper cut into thin strips

In a shallow glass or ceramic baking dish, pour vinegar over chicken breasts, turning to coat well. Set aside for 5 minutes.

Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of the oil. Add the onions, cook, stirring occasionally until onions begin to brown.

In a grill pan or skillet, warm the remaining oil over medium-high heat. Drain the chicken and add to the pan, cooking about 5 minutes per side. While chicken cooks, add broth to onions, and cook until most of the liquid has evaporated. Stir in the flour, carrot, bell pepper, remaining 3 tablepoons vinegar, and cook until the pepper and onions are tender and caramelized, about 10 minutes.

Place the chicken on four plates. Spoon vegetables on top of chicken breasts.

Servings: 4.


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