So. On to the recipe. I figured it was a good one for dinner and I’d try freezing the leftovers for fun and see how it turned out. Stay tuned for that in a week or two. They call it “Chicken a la Provencal” but I’d call it balsamic chicken and peppers with oregano. Or something else equally descriptive and unpretentious. Don’t you like knowing exactly what you’re getting in a recipe? I had more chicken to use up than the recipe called for, so I scaled everything up a little bit and ended up with:
5 chicken breasts pounded flat
1 red and one green pepper, cut into thin strips
1 onion, sliced thin
2 cloves garlic, minced or pressed
1 tsp oregano
1 tsp basil
2 tbsp balsamic vinegar
salt and pepper
I salted and peppered the chicken, then dropped the flattened pieces into a pan (in two batches, because I didn’t have room) with some olive oil and cooked them until they stopped running pink juices. About 5 minutes per side, but it will depend on how flat you smashed them. When the chicken is done, remove to a plate and then cook the cut veggies and spices with some more olive oil until the onions soften and brown a little. At that point, stir in the balsamic vinegar, then put the chicken and any juices back into the pan and mix everything up a little to cover the chicken. Put a lid or cover on the pan, and let it simmer on a lower heat for a couple of minutes.
This was fabulous. I didn’t have high expectations when I started, but the oregano and garlic and balsamic vinegar made the veggies incredible, and the chicken picked up just enough flavor from the balsamic dunk at the end. I served it with roasted potatoes, but I think I’ll do mashed next time.