This is another offering from the (newly upgraded) kitchen of Morganthony and the new Mrs. Ribeiro herself.
Ever the modern woman, Morg is not only “workin’ that 9 to 5 and stayin’ cute” à la J. Holiday,* but she is also bringing home the bacon and frying it up in a pan. Or the chicken, depending upon the night.
Morg found this recipe on Williams Sonoma, but, as any good chef does, she has tweaked it to her liking. The recipe below uses extra balsamic and higher heat to absorb it, and that’s what gets your chicken kickin’.
1.5 lbs boneless, skinless chicken breast halves or thighs
4 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
6 tbsp balsamic vinegar
1/4 cup minced fresh basil
1 tbsp minced fresh thyme
S&P to taste
- Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the olive oil.
- Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
- In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
- Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
- Cook until the chicken is opaque throughout, 2 to 3 minutes.
- Stir in the remaining basil and thyme, and season with salt and pepper.
- Divide among 4 plates and serve immediately. Serves 4.
*I realize this reference is beyond random, but that song is catchy as hell. Also, Hunter Mills once convinced me to leave a wedding reception to stand outside his car and listen to this song in order to prove I would like it as much as Apologize by promising he would eat his jacket if I didn’t. Unfortunately, I did, but I still respect that move.