Red Chicken

Today I have been asked to not only share my recipe for Red Chicken with you, my loyal readers, but also with the followers of The Sexy Single Mommy. She has just re-launched her blog with a whole new format, so show her some love and visit her new and improved site.

In our house, weeknight dinners need to be fast. Between homework, extracurricular activities, and squeezing in time to relax, there just isn't a lot of time for cooking. This recipe is perfect for nights when dinner has to be on the table in a hurry. From start to finish, this chicken dinner can be prepared in under 30 minutes using fresh ingredients, rather than reaching for a box of Hamburger Helper or heading to the drive-thru.

I call this dish red chicken because everything that goes into the pan (with the exception of the chicken) is red. Red bell pepper, red onion, and red wine vinegar make a flavorful topping for the chicken, while the red pepper flakes add a little bit of heat in the background. Even my picky daughter likes this, and that says a lot. I like to serve this with buttered noodles or Oven-Roasted Potatoes and a green vegetable.


Red Chicken

1 1/2 lb boneless chicken tenders
2 Tbsp olive oil
3/4 cup red onion, sliced thinly
3/4 cup red bell pepper, sliced thinly
2/3 cup red wine vinegar
Pinch of red pepper flakes

In large skillet, heat olive oil over medium-high heat. Add chicken and brown on each side, about 3 minutes each.

Add onion, bell pepper, and red pepper flakes. Continue cooking over medium high until onions and peppers are softened, about 3 minutes.

Add red wine vinegar to pan and reduce heat to medium. Simmer until chicken is cooked through and vinegar is reduced and thickens to form a sauce. Serve immediately.