Ingredients for Balsamic Chicken And Peppers
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 red bell pepper
- 1/4 cup currants
- 1/2 cup balsamic vinegar
- 1 teaspoon sugar
- salt and freshly ground black pepper to taste
- 1/4 cup slivered almonds
- 1/2 cup dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large egg whites
- 1/4 cup water
- 1 green bell pepper
- 1 yellow bell pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Chicken And Peppers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Balsamic Chicken And Peppers
- Prepare the peppers: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1 red bell pepper (sliced), 1 green bell pepper (sliced), and 1 yellow bell pepper (sliced). Sauté until tender and lightly browned, about 6-8 minutes.
- Add currants and vinegar: Stir in 1/4 cup currants and sauté for 1 minute. Add 1/4 cup balsamic vinegar, 1 teaspoon sugar, salt, and pepper to taste. Cook for 1 minute more.
- Incorporate almonds: Remove from heat and stir in 1/4 cup slivered almonds. Keep warm over very low heat.
- Prepare the chicken: In a shallow dish, combine 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese. In a separate shallow dish, whisk 2 large egg whites. Place 1/2 cup all-purpose flour in a third shallow dish.
- Bread the chicken: Place 2 boneless, skinless chicken breasts between two sheets of plastic wrap and gently pound to 1/4-inch thickness. Dredge each chicken breast in flour, shaking off excess. Dip in egg whites, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Cook the chicken: Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add half of the chicken breasts and cook for 2-3 minutes per side, or until cooked through and golden brown.
- Repeat for remaining chicken: Transfer cooked chicken to a serving platter and repeat with remaining chicken and olive oil.
- Finish the dish: Add 1/4 cup balsamic vinegar and 1/4 cup water to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
- Serve: Spoon the bell pepper mixture over the chicken breasts. Drizzle the balsamic pan sauce over the chicken and serve immediately with your favorite sides, such as saffron basmati rice pilaf and green beans.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
52g
Fat
14g
Carbs
7g
