• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)
In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.
Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 2/3 cup olive oil
