Do you ever just Google ingredients so that the internet will help you come up with a recipe for dinner? I typed in “chicken and peppers” and came across this lovely little number. The beauty of cooking is to tweak recipes to suit your likes as well as your preferred ingredients.
Working with what we had (a plethora of chicken and peppers after a stock-up run to Costco), I was able to whip up this dinner in minutes. I served the chicken with whole wheat couscous doctored up with a couple chopped scallions. A quick and easy meal, thanks to the internet.
4 boneless, skinless chicken breasts
Salt and freshly ground pepper, to taste
4 tablespoons olive oil
3 bell peppers, seeded and julienned
1 onion, thinly sliced
3 garlic cloves, minced
3-4 tablespoons balsamic vinegar
1/4 cup minced fresh basil
1/4 teaspoon dried thyme
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate. In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute. Add the vinegar, half of the basil and the dried thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken. Reduce the heat to medium and cook until the chicken is opaque throughout, 2 to 3 minutes. Stir in the remaining basil, and season with salt and pepper to taste. Divide among 4 plates and serve immediately.