Chicken With Sweet Peppers and Balsamic Vinegar

Try it - and Love it! Great served with rice or vermicelli noodles

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  salt & freshly ground black pepper
• 4  tablespoons olive oil
• 4  cups  thinly sliced bell peppers (Red,Yellow,orange,green)
• 1  medium onion, thinly sliced
• 4  large garlic cloves, finely chopped
• 1⁄4 cup  chopped fresh basil
• 3  tablespoons  high-quality  balsamic vinegar

Directions

1. Season the chicken with salt and pepper.
2. In a large skillet, heat 2 Tbsp of the oil.
3. Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
4. Transfer the chicken to a plate.
5. Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
6. Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
7. Add the garlic and cook, stirring, for 1 minute.
8. Stir in about half the basil and all the vinegar.
9. Return the chicken and any accumulated juices to the skillet.
10. Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
11. Stir in the remaining basil and season with salt and pepper.