CHICKEN WITH PEPPERS AND BALSAMIC VINEGAR

CHICKEN WITH PEPPERS AND BALSAMIC VINEGAR

4 skinless, boneless chicken breasts

salt and use freshly ground pepper

4 tablespoons olive oil

4 cups thinly sliced mixed red, yellow, orange and or green bell peppers

1 medium onion thinly sliced

4 large garlic cloves, finely chopped

1/4 cup chopped fresh basil

3 tablespoons high quality balsamic vinegar

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Sauté 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

Serve over Orzo