Balsamic Chicken with Peppers and Pecans

Serves 4



A very simple recipe that takes grilled chicken breast to the next level.

Tim and I were watching Giada on the Food Network when she was making ravioli with a balsamic sauce.    It sounded so good, I had to make something similar.    Reducing balsamic vinegar and sugar into a syrup yields a fantastic sweet-tart sauce.  It is easy and quick.  Dipping each bite into a bit of the syrup makes your tongue smile.

Ingredients

2 tbsp butter, divided
1 red pepper
1 orange pepper (or any two colors you prefer)
2 cloves garlic minced.
2/3 c toasted pecan halves, roughly chopped.*
2/3 c balsmic vinegar
2 tsp sugar
8 thinly sliced chicken breast cutletsy (or two to threee chicken breasts pounded and cut into 8 pieces)
Kosher or sea salt
Freshly ground black pepper

Thinly slice peppers and saute in a large pan with 1 tbsp of the melted butter, salt and pepper until soft, about 5 minutes.   Add the garlic for another 3 minutes, stirring to prevent the garlic from burning.       Set aside in bowl and stir in the pecans.

In small sauce pan add the balsamic vinegar and sugar.   Simmer over low heat until reduced to a syrup (5-10 minutes), add 1 tbsp butter and set aside.

Add olive oil or Pam spray to both sides of chicken pieces and salt and pepper.    Grill or saute chicken until cooked through.   These are thin pieces of chicken, if on the grill you only need about two minutes a side.

Arrange on a platter, drizzle with balsamic syrup and top with peppers and pecans.

*I have always toasted my pecans in a dry skillet, shaking to avoid burning.  However according to the Georgia Pecan Commission, simply spread them on a baking sheet in a single layer and bake at 350 degrees for 10 minutes.  Very simple!   Also, walnuts could be substituted, just don't forget to toast them.