Chicken/Turkey with Balsamic Wine Sauce
2 boneless skinless chicken or turkey breasts, cut in chunks and seasoned with salt and pepper
1 tbsp olive oil
2 cloves garlic, minced
1/4 of an onion, chopped
1/4 of a red bell pepper, chopped
1/4 of a yellow bell pepper, chopped
4 cremini mushrooms, chopped
1/2 cup white wine
2 tbsp balsamic vinegar
1 tsp flour
2 tbsp butter
Heat olive oil in a large pan on medium-high. Add the chicken/turkey breast pieces and sauté 3 minutes on each side. Add all the vegetables, season with salt and pepper. Sauté for 5 minutes, stirring frequently so the garlic doesn't burn. Add the wine and balsamic vinegar, stir, and let boil. Turn down to medium. With flour in a small dish, spoon 3-4 tbsp of the sauce out of the pan and into the dish with the flour. Stir well until the flour is completely dissolved. Add the roux (flour and sauce mixture) to the pan and stir. Let come to a boil once more. Turn down to low heat, add the butter and let melt. Stir once more, and then serve immediately.
Simple and flavourful. It's a wonderful dish full of lean protein and veggies, and it's low in fat with no starch and no cream in the sauce. This recipe made two servings with a light amount of sauce. You can always adjust the amounts if you're in more of a saucy mood!
My beats for tonight is a song that is bright and bursting, similar to this dish having bright colours and bursting with delicious flavours: Dreams by the Cranberries.