chicken breasts – cook them any way you like
1 red bell pepper – sliced
1 yellow bell pepper – sliced
grape tomatoes – as many as you wish
2 or 3 garlic cloves – chopped
1 tbs rosemary
pepper – to taste
1 shallot – chopped
1 cup chicken broth
3 tbs balsamic vinegar
Preheat oven to 350.
For the chicken, cook it with desired spices. I used pepper and oregano. Cook 3 minutes in a skillet with a little brush of olive oil, then flip and cook for another minute. Place in an oven proof dish and cook for 10 minutes.
As the chicken bakes, saute the bell peppers, tomatoes, garlic and shallot with a little drizzle of olive oil in the same skillet used to cook the chicken. Toss with rosemary and pepper, and allow to cook for 3 minutes, or until peppers are soft. Add the chicken broth and allow to simmer for 5 minutes. Add the balsamic, stir and serve alongside the chicken.
Try a dry red wine with this dish, or a spicy Cab Sauv!