BALSAMIC CHICKEN with SWEET PEPPERS
by Julie Albert and Lisa Gnat
I made a really expensive blunder - peppers were sliced, plump raisins measured out and chicken sauteed to a golden crisp. But, oops, no cheap balsamic vinegar. Luckily, I discovered a small bottle of the dark beauty tucked away in the pantry and proceeded to use the entire 4 ounces to create the fragrant, syrupy sauce.
Here are the lessons I learned:
1. Always check for all ingredients before starting,
2. Reduced balsamic vinegar has the same rich taste whether it comes from a $50 vial or a $3.15 jug,
3. Licking all the plates clean does not bring with it absolution of guilt.
• 1/4 cup flour
• 2 large egg whites
• 1/4 cup breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 6 boneless, skinless chicken breast halves
• 2 tsp olive oil
• 2 large red bell peppers, sliced into strips
• 2 large green peppers, sliced into strips
• 1/2 cup raisins
• 1/2 cup balsamic vinegar
• 3 tbsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup toasted slivered almonds, for topping
1) Preheat oven to 375° F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) Place flour in a shallow dish. Put egg whites in a separate bowl. Combine the breadcrumbs and Parmesan in a third dish. Dust chicken with flour, shaking off any excess. Dip in egg whites and then coat in the breadcrumb mixture.
3) In a large skillet, heat olive oil over high heat. Saute the chicken for 2 minutes per side or until golden brown. Place chicken on prepared baking sheet and finish cooking in the oven for 18-20 minutes.
4) For the sauce, in a large skillet, heat olive oil over medium heat. Add red and green peppers and saute for 8 minutes. Add raisins and stir for 1 minute. Add the balsamic vinegar, sugar, salt and pepper, mixing 1-2 minutes, coating the peppers.
5) To serve, slice chicken and top with balsamic sauce and toasted almonds.