CHICKEN and PEPPERS with BALSAMIC VINEGAR

CHICKEN and PEPPERS with BALSAMIC VINEGAR



¼ cup olive oil, divided
4 skinless, boneless chicken breast halves cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 large cloves garlic, finely chopped
1 Tbsp. dried basil
¼ cup balsamic vinegar, divided



1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper. And brown on both sides. Remove from heat, set aside.

2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in basil and 2 tablespoons balsamic vinegar.

3. Return the chicken to the to the skillet. Reduce heat to low, cover and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in balsamic vinegar just before serving.

Yield: 4 servings.