Savory Chicken with Bell Peppers and Mushrooms

I got this recipe from my friend,  Joanna, when were over at her home for dinner with her and her husband, Tony. The chicken was so moist and tender, pounded thin, and sauteed. with all of those wonderful veggies, green  and red bell peppers, mushrooms,onions, and herbs. Then, you make pan sauce with chicken stock, white wine, garlic, oregano, and balsamic vinegar, thickened with a little cornstarch. Pour vegetables and sauce over chicken.  You can serve this with rice, pasta, or, noodles.  This is a great, flavorful recipe with vegetables, which cooks quickly, if you pound the chicken breasts thin. I didn't pound my chicken breasts thin, as you can see in the picture. I made this for my brother, who is here until tomorrow.  Enjoy!

Savory Chicken with Bell Pepper and Mushrooms   From Joanna

Ingredients:

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!