4cups thinly sliced mixed red, yellow, orange, and or green bell peppers
1 thinly sliced medium onion
4 large finely chopped garlic cloves
.25cups chopped fresh basil
3tbsp high-quality balsamic vinegar
Salt and Pepper
Season the chicken with salt and pepper. In a large skillet, heat 2tbsp of the oil. Saute 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 tbsp of the oil to the skillet and reduce the heat to medium. Cook the bell peppers and onion, stirring often. until just softened, about 4 minutes. And the garlic and cook, stirring for 1 minutes. Stir in about half 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.
This is the authors favorite dish. With a side of plain pasta, a hunk of good bread, a simple green salad, this makes a perfect midweek supper. What makes this dish so wonderful is the rainbow of sweet pepper colors, an abundance of fresh herbs, and a splash of "top shelf" balsamic vinegar.