This is a lazy-day dish reserved for when you really don't feel like cooking or shopping. Keep all the ingredients in the pantry. It's also a good dish to sneak leftover vegetables into. Use spinach, zucchini, all kinds of mushrooms, and green onions, and they all taste great. For more chicken dinners, see our complete collection of chicken recipes.
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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