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Julienne chicken breast into 1/2 inch strips. Marinate for two hours in Door County Cherry Vinegar. Sauté Chicken in the olive oil until thoroughly cooked.
Add onions, red pepper, and garlic. Cook until onions are transparent. Add broccoli and cook until tender. Add remaining seasonings.
Let simmer for two minutes. Serve on a bed of pasta or rice. Splash with a little vinegar if desired.
Yields 4 to 6 servings
