- 4 tablespoons vegetable oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- Salt and pepper, to taste
- Flour, about 1 cup, on a flat plate
- 1 teaspoon garlic, minced
- 3 tablespoons balsamic or red wine vinegar
- 1/2 cup chicken stock
- 3 cups bell peppers (a mixture of red, green and yellow), cut into bite-size pieces
- 1 cup mushrooms, thinly sliced
Preheat the oven to 375 degrees F.
In a saute pan large enough to hold all of the ingredients, heat the oil over medium heat.
Season the chicken pieces with salt and pepper to taste and dredge them in the flour, shaking off any excess. Add them to the hot oil and cook the chicken on all sides until golden in color and fully cooked. Remove the cooked chicken to a strainer set over a bowl and let the oil drain off.
Pour any excess oil out of the pan, return the pan to the heat and add the garlic and cook, stirring, for 1 minute. Slowly add the vinegar and cook for 30 seconds. Add the stock and bring to a boil. Add the peppers and mushrooms and cook, stirring from time to time for 3 minutes. Place the chicken back into the pan.
Put the pan into the preheated oven for 5 minutes and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
469 calories; 16g total fat; 99mg cholesterol; 138mg sodium; 34g carbohydrates; 3g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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