WOW! WOW! WOW! is all I can say...we're still licking our chops from the first recipe tried: "chicken with sweet peppers and balsamic vinegar"...
Sorry for not adding this one to the Jan Challenge thread...but I feel this book deserves its own thread!
The authors are brooke dojny and melanie barnard, the same two that write the: "Every-Night Cooking" column for Bon Appetit mag...
It's basically "fast, fabulous recipes in a single skillet"...
The funny thing is, my new kitchen should be up and running inside of 2-3 weeks...cabinets are here, dishwasher installed and working
Hard to believe I've been w/o a kitchen since August of 2002, when we moved out of my sister's house, and into our "love nest"
And now I find a cookbook with easy, great one-skillet recipes...I made this one in an electric fry pan...so here it is:
chicken with sweet peppers and balsamic vinegar
4 skinless, boneless chicken breast halves (I used Tyson frozen from Costco)
Salt and freshly ground pepper (I only used the pepper)
4 Tbls. olive oil (I used 2 only)
4 c. thinly sliced mixed red, yellow, orange, and/or green bell peppers (I used red, orange, yellow)
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
1/4 c. fresh basil
3 Tbls. high-quality balsamic vinegar (I used fig balsamic)
Season the chicken with salt and pepper. In a large skillet, heat 2 Tbls. of the oil. Saute the chicken over medium heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate.
Add the remaining 2 Tbls. of oil to the skillet and reduce heat to medium. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in about half of the basil and the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.
"I expect to pass through life but once.
If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
-William Penn (1644-1718)
Ack! I just added ANOTHER cookbook to my wish list. Thanks for the review!
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