Balsamic Chicken with Capsicum
Chicken is fried with green, red and yellow capsicums to create a colourful dish which is tasty too due to the sweet balsamic based sauce.
Ingredients
Serves: 4
- 2 tablespoons olive oil, or to taste
- 4 cloves garlic, crushed
- 4 skinless, boneless chicken breast halves
- 1 pinch salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 green capsicum, cut into strips
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 1 large red onion, cut into strips
- 1 bunch fresh asparagus spears, trimmed and cut into 5cm pieces
- 185g baby spinach leaves
- 1/3 cup (75g) balsamic vinegar, or to taste
- 1 tablespoon brown sugar
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Heat a large frypan over medium heat and drizzle the olive oil into the hot frypan. Cook and stir garlic 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 then 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.
- Heat 1 tablespoon of olive oil in the frypan over medium heat and scrape up any browned bits of flavour from the bottom of the frypan. Stir in 2 more cloves of garlic, the green, red and yellow capsicums, red onion and asparagus then cook and stir until the vegetables are brightly coloured 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.
- Stir the balsamic vinegar and brown sugar into the frypan 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(100)
Reviews in English (81)
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! - 26 Feb 2011 (Review from Allrecipes USA and Canada)
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. - 30 Jul 2010 (Review from Allrecipes USA and Canada)
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. - 18 Sep 2011 (Review from Allrecipes USA and Canada)