This weeknight dish with it’s unique combination of ingredients ( pantry staples- of course) it will shake up the humble boneless, skinless chicken breast
If you have followed my food blog for any length of time, you know how much I adore the Seattle Junior League cookbooks. It is my kind of cooking. Seasonal, local and elevated. This is a dish I made for Hunky Hubbie years ago and he asks for frequently. It is a great dish to assemble when friends come over and ask, “what can I do to help?”
I love this dish with a bottle of Pinot Noir and a side or orzo with a sprinkle of saffron or tumeric and a few onions sautéed in for flavor. In my photo, I also added charred broccoli. So yummy!
Good enough for company or simple enough for a weeknight supper.
Enjoy!
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The somewhat odd combination of golden raisins and pine nuts work! Don’t skip either one. Substitute slivered almond if you do not have pine nuts. I toss in 1/2 tsp of red pepper flakes for boldness. Try it if you like a little heat.
Balsamic Chicken with Peppers
Course: MainCuisine: AmericanDifficulty: Medium4-6
servings30
minutes30
minutes337
kcalIngredients
3-4 boneless skinless CHICKEN BREASTS, sliced in half lengthwise and pounded thin
- For the Peppers:
1 TBSP olive oil
3 large bell peppers, red, yellow and orange, seeded and cut into strips
1/4 cup toasted pine nuts
1/3 cup golden raisins
1/4 cup balsamic vinegar
1 1/2 tsp sugar
salt and pepper to taste
1/2 tsp red pepper flakes, optional
- For the Chicken:
1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
1/4 cup all purpose flour
2 egg whites, beaten
3 TBSP olive oil
3 TBSP balsamic vinegar
3 TBSP water
Directions
- For the Peppers:
- Heat olive oil in a large skillet. Sauté the peppers until blistered and softened- about 6 minutes. Add in raisins, sauté for 1 minute. And in 1/4 cup balsamic vinegar and sugar plus salt and pepper and red pepper flakes to taste. Cook 1 minute more on LOW heat. Remove from the heat. Stir in pine nuts. Set aside on a platter and cover- keep warm.
- For the Chicken:
- Combine panko and parmesan on a large plate. Place flour on another plate. Place beaten egg whites in a bowl. Dredge chicken in flour, then egg whites, then panko/cheese mixture. Let rest for 5 minutes on a large sheet on parchment paper.
- Heat 1/2 the remaining olive oil in a large skillet. Sauté the chicken 3-4 minutes per side until deep golden brown. Do NOT crowd the pan or the chicken will not be crispy. Cook in batches adding more oil with each batch. Repeat with remaining chicken breasts and olive oil. Place chicken on a large serving platter. Do not clean the pan.
- Spoon warm bell pepper mixture over the cooked chicken. In the same pan you used to cook the chicken, add 3 TBSP each of balsamic vinegar and water. Scrape up the brown bits from the pan and whisk the vinegar mixture until simmering. Pour the vinegar mixture over the chicken and peppers. Serve warm.
Recipe Video
Notes
- You can coat the chicken and chill until ready to use later.
- Use only balsamic vinegar. Other vinegars do not hold up to the recipe and will make the chicken taste briny.
- You can add more balsamic to the recipe. I always add a little extra for even more sauce.
- This recipe freezes beautifully. Cool completely after cooking and place everything in a zip tight freezer bag. Write the date on the bag. Thaw overnight in the fridge and heat at 350 in a baking dish, covered for 30 minutes.
Made this for my book club last week- everyone raved. So simple!