Chicken and Peppers with Balsamic Vinegar

Name: Chicken and Peppers with Balsamic Vinegar
Total time: 45
Yield: 4
Ingredients: 0.25 cup olive oil, divided; 4 skinless, boneless chicken breast halves - cut into strips; salt and pepper to taste; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 medium onion, thinly sliced; 4 large cloves garlic, finely chopped; 1 tablespoon dried basil; 0.25 cup balsamic vinegar, divided

Recipe by ROBYN050501 from allrecipes.com

45 Mins.

Ingredients

4 servings

•

0.25 cup olive oil, divided
•

4 skinless, boneless chicken breast halves - cut into strips
•

salt and pepper to taste
•

1 red bell pepper, thinly sliced
•

1 yellow bell pepper, thinly sliced

•

1 orange bell pepper, thinly sliced
•

1 medium onion, thinly sliced
•

4 large cloves garlic, finely chopped
•

1 tablespoon dried basil
•

0.25 cup balsamic vinegar, divided

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes. Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes. Stir in remaining balsamic vinegar just before serving.