2 servings (serving size: 1 chicken breast half, 1 cup bell pepper mixture, and 1/2 cup rice)
Photo: Karry Hosford
1 teaspoon olive oil
3/4 cup coarsely chopped onion
4 garlic cloves, sliced
2 (4-ounce) skinless, boneless chicken breast halves
1 cup sliced green bell pepper
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup hot cooked long-grain rice
How to Make It
Heat the oil in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken; cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done. Serve over rice.
I do love this recipe. I have had this in my dinner "rotation" for several years. Agree w/ the other review that the vinegar is a little too strong. I cut back a little and also add a little brown sugar.
I really like this but my husband agrees with other reviewers that this is too vinegary. I reduce it down to 1/4 cup and use any random veggies in my fridge. I would recommend cutting the vinegar even less maybe to 1/8 cup or add some brown sugar to cut the vinegar.
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