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In our house, weeknight dinners need to be fast. Between homework, extracurricular activities, and squeezing in time to relax, there just isn’t a lot of time for cooking. This recipe is perfect for nights when dinner has to be on the table in a hurry. From start to finish, this chicken dinner can be prepared in less than 30 minutes using fresh ingredients, rather than reaching for a box of Hamburger Helper or heading to the drive-thru.
I call this dish red chicken because everything that goes into the pan (with the exception of the chicken) is red. Red bell pepper, red onion, and red wine vinegar make a flavorful topping for the chicken, while the red pepper flakes add a little bit of heat in the background. Even my picky daughter likes this, and that says a lot. I like to serve this with buttered noodles or Oven-Roasted Potatoes and a green vegetable.
1 1/2 lb boneless chicken tenders
2 Tbsp olive oil
3/4 cup red onion, sliced thinly
3/4 cup red bell pepper, sliced thinly
2/3 cup red wine vinegar
Pinch of red pepper flakes
In large skillet, heat olive oil over medium-high heat. Add chicken and brown on each side, about 3 minutes each.
Add onion, bell pepper, and red pepper flakes. Continue cooking over medium high until onions and peppers are softened, about 3 minutes.
Add red wine vinegar to pan and reduce heat to medium. Simmer until chicken is cooked through and vinegar is reduced and thickens to form a sauce. Serve immediately.
John can be reached at http://www.chefnotincluded.com