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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
- 4 (4- to 6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/4 teaspoon coarse salt
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/3 cup balsamic vinegar
- 1 (15-ounce) can diced tomatoes, well drained (preferably no salt added)
Details
Servings 4
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
Coat a large saute pan with oil, and preheat the pan over medium-high heat. Add onion and bell pepper and saute for 5 minutes.
Add garlic (or garlic powder) and red pepper flakes and saute for 1 minute, stirring constantly.
Season chicken breasts with salt and pepper. Add chicken breasts to the pan and cook for 4 minutes on each side.
Add vinegar and tomatoes, and bring liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally.
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