Savory Chicken with Bell Pepper and Mushrooms From Joanna
4 boneless, skinless chicken breast halves
vegetable oil spray
1 tsp. vegetable oil (I used olive oil)
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
8 oz. sliced fresh mushrooms I used Baby Bella
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 cup low sodium chicken broth
1/2 cup white wine
1 Tablespoon balsamic vinegar
1/2 tsp. dried oregano, crumbled
1 Tbsp. cornstarch
1/4 cold water
Put the breasts with the smooth side up between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, lightly flatten the breasts to 1/4 inch thickness, being careful not to tear the meat.( I didn’t do this step, but just cooked regular chicken breasts, which lengthens the cooking time.)
Heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil. Cook the chicken 4-6 minutes, or until lightly golden brown, turning once. Transfer to a plate.
Reduce the heat to medium. Pour the oil into the skillet and swirl to coat the bottom. Cook the onion and garlic until light golden brown, 5-6 minutes, stirring constantly. Stir in the mushrooms and bell pepper. Cook for 2-3 minutes, or until the veggies are tender, stirring occasionally. Reduce heat to medium-low.
Add in chicken breasts, Stir in the chicken, broth, wine, vinegar, oregano and pepper. Cook for 10 minutes or until the chicken is no longer pink. Transfer the chicken to a platter. Cover with aluminum foil to keep warm.
Put the cornstarch in a small bowl. Add the water, stirring to dissolve. Stir the liquid mixture into the skillet. Cook 1-2 minutes, or until the mixture is thickened, stirring occasionally.
To serve, pour the vegetables and sauce over the chicken. Serves 4. Enjoy!