This is one of my favorite recipes that I make for my family. It's healthy, unique and mouth watering!!!
sea salt (optional)
freshly ground black pepper
3/4 tsp fennel seeds, crushed
1/4 tsp garlic powder
1/4 tsp dried oregano
4 (4-6 oz each) skinless, boneless chicken breasts
6 Tbs olive oil, divided
1 large shallot, thinly sliced
2 tsp fresh rosemary, chopped
2 medium red bell peppers, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chicken broth
1 Tbs balsamic vinegar
Ok everyone, first Preheat oven to 450℉.
Next, you want to combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
Brush the chicken with 2 tsp oil, and apply the spice rub over chicken.
Heat a large skillet over med-high heat, and add 2 tsp olive oil.
Add the chicken breasts and cook 3 minutes or until browned. Turn each piece and cook 1 minute more.
Remove the chicken from the pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked.
Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
When the pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent.
Add the peppers, and stir in broth, scraping pan to loosen all the flavorful brown bits.
Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently.
Drizzle this delicious sauce over your chicken. Get creative with it!
Wine Pairing: I personally enjoy a nice Pinot Noir with this dish, but if you want to go white, I would suggest a nice Pies porter to offset the Balsamic.