This is a slightly modified recipe from a cookbook lent to me by a good work friend. The cookbook is Super Suppers Cookbook by Judie Byrd and it’s supposed to be full of recipes to be made ahead and prepared later when time is short. While the recipes were tasty-looking, most of them didn’t have any instructions for freezing or reheating, and they didn’t give you an easy guide to scaling up the recipe to make a bigger batch for freezing. I did copy out a few recipes from it that I want to try, but if you’re looking for a big-batch cook-and-freeze cookbook, skip this one. I’ll be posting a giant cookbook review soon to go over the 5 cookbooks I’ve recently read.

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
olive oil
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.