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Balsamic Garlic Chicken
4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
salt and freshly ground black pepper to taste
about 1 cup flour, on a flat plate
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
1/2 cup chicken stock
3 cups bite-size bell pepper pieces, a mixture of red, green and yellow
1 cup thinly sliced mushrooms
Preheat the oven to 375 degrees.
In a saute pan large enough to hold all of the ingredients, heat the oil over medium heat.
Season the chicken pieces with the salt and pepper, then dredge them in the flour, shaking off any excess. Add them to the hot oil and cook the chicken on all sides until it is golden in color and fully cooked. Remove the cooked chicken to a strainer set over a bowl and let the oil drain off.
Pour any excess oil out of the pan, return the pan to the heat, and add the garlic. Cook, stirring for 1 minute. Slowly add the vinegar and cook for 30 seconds. Add the stock and bring to a boil. Add the peppers and mushrooms and cook, stirring from time to time, for 3 minutes. Place the chicken back in the pan.
Put the pan into the preheated oven for 5 minutes and serve.
Serves 4.
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Balsamic Garlic Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Balsamic Garlic Chicken
4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
salt and freshly ground black pepper to taste
about 1 cup flour, on a flat plate
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
1/2 cup chicken stock
3 cups bite-size bell pepper pieces, a mixture of red, green and yellow
1 cup thinly sliced mushrooms
Preheat the oven to 375 degrees.
In a saute pan large enough to hold all of the ingredients, heat the oil over medium heat.
Season the chicken pieces with the salt and pepper, then dredge them in the flour, shaking off any excess. Add them to the hot oil and cook the chicken on all sides until it is golden in color and fully cooked. Remove the cooked chicken to a strainer set over a bowl and let the oil drain off.
Pour any excess oil out of the pan, return the pan to the heat, and add the garlic. Cook, stirring for 1 minute. Slowly add the vinegar and cook for 30 seconds. Add the stock and bring to a boil. Add the peppers and mushrooms and cook, stirring from time to time, for 3 minutes. Place the chicken back in the pan.
Put the pan into the preheated oven for 5 minutes and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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