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.
Makes 4 servings.