Chicken with Sweet Peppers and Balsamic Vinegar

Ingredients

• 4 skinless, boneless chicken breasts
• Salt and freshly ground pepper
• 4 Tbsps. olive oil
• 4 cups thinly sliced mixed red, yellow, orange and green bell peppers
• 1 medium onion, thinly sliced
• 4 large garlic cloves, finely chopped
• ¼ cup chopped fresh basil
• 3 Tbsps. balsamic vinegar

Directions

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Saute the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate.

Add the remaining 2 tablespoons of oil to the skillet and reduce the heat to medium. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in about half the basil and all the vinegar. Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low. Simmer until the chicken is cooked through, about 3 minutes. Stir in the remaining basil and season with salt and pepper.

Makes 4 servings.