CHEF BILL’s FIREHOUSE BALSAMIC CHICKEN

2 lbs. Boneless Chicken Breast (thin sliced)
3 Red Bell Peppers (cut into strips)
2 Spanish Onions (medium size)
1-2 cloves garlic (minced)
3 tbs. Olive Oil
6 tbs. Balsamic Vinegar
1 cup White Wine (dry)
Salt and Pepper

 

Season the chicken with salt and pepper. Add 3 tbs. of olive oil to a pan and add peppers, onions and garlic, lightly seasoned on a medium heat until soft in texture. Remove from heat and add additional olive oil. Next, add the chicken and sauté until fillets are a light golden brown color. Remove from pan. Add the white wine to de-glaze pan; simmer and reduce by half. Add both chicken and vegetables along with the Balsamic vinegar and simmer for 10-15 minutes. When finished, serve over a bed of rice or noodles.