Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 pieces Boneless, Skinless Chicken Breast Halves
- 3 Tablespoons Fresh Rosemary, Divided
- 2 Tablespoons Olive Oil
- 1-½ cup Bell Peppers, Thinly Sliced (I Use Red And Green)
- 3 cloves Garlic (big Ones!), Chopped
- ½ cans Pitted Brine Cured Black Olives, Halved
- 4 teaspoons Balsamic Vinegar
- Salt And Pepper, to taste
Preparation Instructions
Sprinkle chicken with 1 1/2 teaspoons of the rosemary, salt and pepper. Heat olive oil in a heavy skillet over medium heat. Add chicken and sauté until brown and just cooked through, about 5 minutes per side. Transfer chicken to plate.
Increase heat to medium-high. Add peppers to the same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar.
Return chicken and any accumulated juices on the plate to the skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.
Transfer chicken to plates. Spoon pepper mixture over and serve.
