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<blockquote data-quote="moreluck" data-source="post: 72917" data-attributes="member: 1246">Chicken &amp; Sweet Peppers&nbsp;Makes 4 servings4 skinless, boneless chicken breast halves Salt and 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. Saute the chicken over medium-high heat, turning once, until gold 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 of the basil and 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.</blockquote>

[QUOTE="moreluck, post: 72917, member: 1246"] Chicken & Sweet Peppers Makes 4 servings 4 skinless, boneless chicken breast halves Salt and 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. Saute the chicken over medium-high heat, turning once, until gold 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 of the basil and 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. [/QUOTE]

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