Balsamic Chicken

By sheilaolim

Nutrition Facts
Amount per Serving

Calories: 255
Total Fat: 3 g
Saturated Fat: 0.5 g
Cholesterol: 95 mg
Sodium: 205 mg
Total Carbohydrate: 15 g
Dietary Fiber: 3 g
Protein: 40 g

Ingredients

• 1 large onion(s), yellow, thinly sliced
• 2 large pepper(s), red, bell, sliced
• 4 clove(s) garlic, minced (may substitute 1 teaspoon garlic powder)
• 1/4 teaspoon pepper, red flakes, (or to taste)
• 4 piece(s) chicken, breast, boneless, skinless, medium-thin (may substitute 8 chicken tenders)
• 1/4 teaspoon salt, Kosher
• 1/4 teaspoon pepper, black ground
• 1/3 cup(s) vinegar, balsamic, (use a good-quality, aged variety if possible)
• 1 can(s) tomatoes, diced, (15-ounce) well drained, preferably no salt added

Details

Preparation time 10mins
Cooking time 50mins
Adapted from joybauer.com

Preparation

Step 1

Liberally coat a large sauté pan with oil spray, and preheat the pan over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
Add the garlic (or garlic powder) and red pepper flakes and sauté for 1 minute, stirring constantly.
Season the chicken breasts with the salt and pepper. Add the chicken breasts to the pan and cook for 4 minutes on each side.
Add the balsamic vinegar and canned tomatoes, and bring the liquids to a boil. Reduce the heat to medium-low, and simmer uncovered for 25 minutes, stirring occasionally. Season with additional salt and pepper to taste.