Monday, November 19, 2012

Val's Juicy Skillet Chicken & Peppers

I threw together a new dinner last night and I was happy to have many compliments about the taste and that it looks gourmet. It's nice to have something so easy please my family. I didn't really measure out anything so I'll just estimate the amounts I used.
Val's Juicy Skillet Chicken & Peppers

2 pounds boneless chicken breasts, sliced fairly thin
1 each red, green and orange bell peppers
Salt & Pepper, to taste

6 T. brown sugar
1/2 c. soy sauce
2/3 c. balsamic vinegar
2 cloves garlic, minced
4 T. lemon juice
3/4 c. canola oil

Mix marinade ingredients well and place HALF of it in bowl or bag with chicken in marinade. Marinade for at least 3 hours.

Slice bell peppers into rings (or half-rings). Warm skillet with a small amount of oil on medium heat. When warm, place bell peppers in skillet and cook until tender. Remove from pan.

Season chicken with salt and pepper. Place chicken (not marinade) in skillet and brown both sides of chicken, pouring liquid out of skillet if too much accumulates. When all browned, but not cooked through, put bell peppers on top of chicken, and pour reserved marinade over all in skillet. Let chicken cook through completely.


Biscoff Chocolate Cookies

I decided to make a cookie version of the  Fudgy Biscoff Swirl Brownies  that we love. It’s a soft chocolate cookie with chocolate chips in ...