4chicken breasts, skinless, boneless cut in strips
1/4cupolive oildivided
1bell peppersyellow, orange or red, thinly sliced
1onionmedium, sliced thinly
4garlic clovesfinely chopped
1Tdried basil
1/4cupbalsamic vinegardivided
Instructions
Cook chicken in 2 T. of olive oil until cooked through.
Season with salt and pepper.
Remove chicken and set aside.
Cook peppers and onions for 5 minutes or til tender in remaining oil.
Mix in garlic, cook about 1 minute.
Mix in basil and 2 T balsamic vinegar.
Return chicken to skillet.
Reduce heat to low and combine chicken with peppers.
Stir in remaining balsamic vinegar just before serving.
Notes
Use whatever combination of bell peppers you like or have on hand.If you aren't a fan of balsamic vinegar substitute with white wine vinegar or Dijon mustard.