Wednesday, July 6, 2011


1 tbsp olive or canola oil
1 cup coarsely chopped onion
5 garlic cloves, sliced
4 (1 lb) skinless boneless chicken breasts halves
1 1/2 large bell peppers, sliced
1 cup balsamic vinegar
1/2 cup sliced fresh mushrooms
1 1/2 tsp dried Italian seasoning
2 cans (14 1/2-oz each) Italian-style diced tomatoes, undrained
2 cups hot cooked brown rice

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; saute 3 minutes. Add the chicken and cook 4 minutes per side or until browned. Add the bell peppers, balsamic vinegar, fresh mushrooms, Italian seasoning and tomatoes. Reduce the heat to medium-low and cook for 20 minutes or until chicken is done through. Serve over the hot rice.

Yield: 4 servings

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