Ingredients

  • 4 chicken breast halves, skinless & boneless
  • salt and pepper
  • 4 tablespoons olive oil
  • 4 cups red, yellow, orange bell peppers, thinly sliced
  • 1 medium onion, thinly slice
  • 4 large garlic cloves, finely chopped
  • ¼ cup fresh basil
  • 3 tablespoons balsamic vinegar, high quality

Directions

1. Place breasts between a generous portion of plastic wrap. Pound out to an even 1/2" thickness. Season with salt and pepper.
2. In large skillet, heat 2 Tablespoons of oil until shimmering. Sauté chicken over medium-high heat, turning once, until golden on both sides, about 2-3 minutes per side. Transfer chicken to a plate.
3. Add remaining 2 Tablespoons oil to skillet and reduce heat to medium. Cook bell peppers and onion, stirring often, until just softened, about 4 minutes. Add garlic and cook, stirring, for 1 minutes. Add vinegar. Return chicken and accumulated juices to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 1 minute. Stir in basil and check seasoning.
4. Serve with thin spaghetti or garlic polenta. Add a salad with goat cheese or gorgonzola cheese and bread to complete the meal



MacGourmet downloadChicken with Sweet Peppers and Balsamic Vinegar. To import, drag image to your MacGourmet recipe box.