I don’t know how this recipe went so long without making it to my blog – it’s my favorite thing John makes.
1 vidalia onion, sliced
2 peppers (usually green), sliced
2 cloves garlic, minced
half cup jack daniels
soy sauce to taste (at least a tablespoon)
about 1 lb chicken breast, sliced and pounded
basil, fresh or dried, about two tbsp
1/2 a tbsp vegetable oil or butter
Marinate your chicken in the soy sauce and whiskey while you’re preparing veggies. Season chicken with salt and pepper.
Heat oil in pan. Add garlic to pan and brown for a bit. Add veggies in and slow cook on medium heat (you’re going for a softer consistency here), about 10 minutes. Remove veggies from pan.
Cook chicken without marinade (reserve). Cook for about 7 minutes on medium on one side, drain liquid released from pan and add to marinade. Flip chicken, cook for five minutes. Add veggies and stir. Add marinade slowly, bit by bit, and continue to cook through. Add basil or so to taste. Let simmer for a bit (5, 10 minutes, whatever).
Season with additional salt, pepper and soy sauce if necessary.
To me, for tradition’s sake, this must be served with egg noodles with basil (whole wheat are fine), garlic bread and steamed broccoli.