Aunt Jules' Balsalmic Chicken with Peppers Recipe - Allrecipes.com
Aunt Jules' Balsalmic Chicken with Peppers Recipe
  • READY IN 1 hr

Aunt Jules' Balsalmic Chicken with Peppers

Read Reviews (22)

"My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  2. Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  3. Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
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  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2011

I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healthy too! I doubled the amount of balsamic, but not the brown sugar, and served it over yellow rice. This will be a regular in our house!

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Most Helpful Critical Review
Nov 06, 2011

This was okay. Needs a lot more garlic and pepper to suit our tastes. Good base recipe, will tweek it next time. Nice healthy meal.

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Aug 02, 2010

Everyone enjoyed it (all adults). The only changes I made were: using boneless thighs (3 per person; thighs are tastier & moister), adding a couple of teaspoons of balsamic vinegar to the chicken as it was frying, as it looked anemic) & doubling the sauce (we all love sauce, next time I will triple it). Served it with basmati rice & green olive with chives baguette (sopped up the jus - no butter necessary). Will make it again soon.

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Sep 18, 2011

Excellent!!!! I was skeptical at first about the amount of balsamic vinegar called for this dish. Then, after I read a few reviewers and some people said that they doubled the sauce, I decided to give it a try. I browned the chicken first and set aside, then sautéed the onions, garlic and vegetables (I only had green/red bell peppers and onions on hand), then all other ingredients along with ½ cup of chicken broth and added everything in my crockpot for a couple of hours. Served over Basmati brown rice.

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Dec 23, 2010

LOVED it. Thank you! Perfect for the Winter-Blahs.

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Dec 08, 2010

I made this recipe when I wanted to try cooking asparagus for the first time. The dish is ABSOLUTELY delicious and very easy to make. I'm living in Japan and familiar ingredients can be hard to come by. This is a simple and tasty winner... I'll definitely make it again!

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Aug 28, 2011

Wow this truly is an AMAZING dish! I absolutely loved it. Don't skimp on the garlic part; I believe that's what makes this recipe. Make it exactly as described and it will be great. I steamed the asparagus in my steamer instead of sauteing, then mixed it in. That's personal preference though, it lessens the time to cook the peppers as my wok was already full. Easy, healthy, and I will definitely be eating again. Thanks for sharing!

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Jan 25, 2011

This was fantastic! I used a rotisserie chicken in place of the raw...sooo good!!

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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