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Penny Pinching Epicure: Balsamic Glazed Chicken & Peppers

Thursday, January 14, 2010

Balsamic Glazed Chicken & Peppers

I took a trip to Penzey's spice store this past weekend and came away with a great haul of fresh spices including spicy-lemony Aleppo pepper. Its inaugural dish was last night's dinner, balsamic glazed chicken breasts with pepper in 4 ways--red, yellow, orange, and Aleppo :)

Balsamic Glazed Chicken & Peppers


1 Tbsp olive oil
1 onion, cut into quarters and sliced thinly
1 garlic cloves, sliced thinly
1 each red, orange and yellow bell peppers, cut into strips
1 tsp sea salt
1/2 tsp Aleppo pepper
1 lb boneless, skinless chicken breasts
2 Tbsp balsamic vinegar
1 chopped green onion (for garnish)

  1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and peppers and cook 8-10 minutes more.
  2. Sprinkle salt and pepper over both sides of chicken breasts. Add to skillet and cook 2-3 minutes on each side to brown. Add vinegar to deglaze pan, turning contents to coat. Cover and cook 3-4 more minutes or until chicken is cooked through. Garnish with chopped green onion.
Serve over rice or quinoa with this citrus-y fennel salad or this zesty cucumber salad.

The cost:
onion: .45
garlic: .5
bell peppers: 3.49
chicken: 5.99

Grand total: $9.98; serves 2 + lunch for tomorrow (well, for AK anyway :))

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