Balsamic Chicken and Peppers

This particular recipe reminded me of summer.

Serves 4

Cook time: 30 minutes start to finish

Cook's tip: roasted potato wedges go well with this dish. Cut russet potatoes into wedges and toss with olive oil, salt, and pepper. Roast in a 375 oven until tender, about 30 min.

Ingredients:

4 skinless, boneless chicken breast halves or thighs (about 1.5 pounds total weight)

Salt and pepper

4 tbsp olive oil

1 seeded and sliced red bell pepper

1 seeded and sliced yellow bell pepper

1 large yellow onion, thinly sliced

3 cloves garlic, minced

3 tbsp balsamic vinegar

1/4 cup fresh basil, minced

1 tbsp fresh thyme, minced

Directions:

1. Cook the chicken. Season generously with salt and pepper. In a large frying pan over medium high heat, warm 2 tbsp of the oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to plate.
2. Cook the vegetables. Add the remaining 2 tbsp oil to the same pan over medium high heat. Add the bell peppers and onion and saute until softened, about 6 minutes. Add the garlic and saute for 1 minute.
3. Finish the chicken. Add the vinegar and half each of the basil and thyme and stir, scraping up the browned bits on the pan bottom. Return the chicken and nay juices from the plat to the pan, spooning the peppers over the chicken. Reduce the heat to medium and simmer until the chicken is opaque throughout, 2-3 minutes. Stir in the remaining basil and thyme and season to taste with salt and pepper.
4. Serve.

Courtesy of Williams Sonoma Weeknight Food Made Fast Cookbook