Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon pepper1/8 teaspoon salt2 tablespoons olive oil, divided1 each medium sweet yellow, red and orange peppers, julienned1 small onion, sliced2 tablespoons balsamic vinegar
Preparation
Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm.
In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.
