Chicken With Balsamic Vinegar

• 1 whole chicken, cut in 8 parts, skinned, but not boned
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 bell peppers (red and green)
• 10 oz. sliced mushrooms
• 1 onion, halved, then sliced
• 2 cloves garlic, minced
• 1/3 c. hot pepper sauce
• 1/4 c. balsamic vinegar
• 1 tsp. brown sugar

1. Coat large nonstick skillet with cooking spray. Season chicken with salt and pepper.
2. Brown chicken 5 to 8 minutes over medium-high heat; remove to plate and keep warm.
3. Recoat skillet with cooking spray. Reduce heat to medium-low. Cook peppers, mushrooms, onion and garlic until peppers are crisp-tender, 5 to 8 minutes.
4. Whisk together hot pepper sauce, vinegar and sugar.
5. Add to skillet and bring to a boil. Reduce heat to medium-low.
6. Add chicken; cover and simmer, turning occasionally, until chicken is tender, about 30 minutes. Serves 4.

chicken, salt, pepper, bell peppers, mushrooms, onion, garlic, hot pepper, balsamic vinegar, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9564 (may not work)