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| Aunt Jules' Balsalmic Chicken with Peppers |
My aunt made this for Christmas Eve 12 months -- it's super! I tweaked her recipe just a piece to my taste, and cooked this meal for a date night time. We have been together ever considering! Adjust the garlic and vinegar for your liking. I appear to trust that garlic need to be included in each meal,so I have a tendency to add more depending on my temper. Don't be take away with the aid of the odor of the vinegar. As it cooks down, it becomes sweet and now not as robust. Your nostril may additionally tell you in any other case! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal.
Ingredients :
- 2 tablespoons olive oil, or to flavor
- four cloves garlic, beaten
- 4 skinless, boneless bird breast halves
- salt and black pepper to flavor
- 1 tablespoon olive oil
- 2 cloves garlic, beaten
- 1 green bell pepper, cut into strips
- 1 crimson bell pepper, reduce into strips
- 1 yellow bell pepper, reduce into strips
- 1 massive red onion, cut into strips
- 1 bunch clean asparagus spears, trimmed and cut into 2-inch pieces
- 1 (6 ounce) bag toddler spinach leaves
- ⅓ cup balsamic vinegar, or to flavor
- 1 tablespoon brown sugar
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H |
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Notes :
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