Categories: Main Dish

Ingredients

• 1/2 c olive oil, divided
• 8 skinless, boneless chicken breasts cut into strips
• salt & pepper to taste
• 2 red bell peppers, thinly sliced
• 2 yellow bell peppers, thinly sliced
• 2 orange bell peppers, thinly sliced
• 2 medium onions, thinly sliced
• 8 large cloves of garlic, finely chopped
• 2 tbsp dried basil
• 1/2 c balsamic vinegar, divided

Directions

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

2. Heat remaining oil in the skillet over medium heat, and stir in the red, orange, yellow peppers & onions. Cook about 5 minutes, until tender. Mix in the garlic and cook and stir about 1 minute. Mix in the basil and 2 tbsp balsamic vinegar.

3. Return the chicken 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 remaining balsamic vinegar just before serving.

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