Fried Sweet Peppers With Balsamic Vinegar Food

CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR

Steps:

• Season the chicken with salt and pepper.
• In a large skillet, heat 2 Tbsp of the oil.
• Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
• Transfer the chicken to a plate.
• Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
• Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Stir in about half the basil and all the vinegar.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining basil and season with salt and pepper.

PEPPERS IN BALSAMIC VINEGAR

Steps:

• Cut peppers into thick wedges lengthwise.
• Heat oil in an iron skillet.
• Place peppers in the pan and stir occasionally until they begin to brown.
• When the peppers have softened, add the balsamic vinegar.
• Turn the gas off immediately and stir carefully to coat all the peppers.
• Serve warm ar cold.
• Keep refrigerated up to a week.

BALSAMIC PEPPERS SIDE DISH

Steps:

• Gather the ingredients.
• Core and seed the bell peppers.
• Cut the peppers lengthwise into 1/2-inch slices.
• In a large skillet, heat the olive oil over medium heat.
• When the oil is very hot, add the sliced peppers.
• Sauté the peppers for 5 to 7 minutes, until they are tender but still firm.
• Stir in the balsamic vinegar , pepper, and salt.
• Cook for an additional minute, sautéing to coat the peppers with the vinegar.
• Transfer the peppers and sauce to a dish and serve hot.

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.