2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
3-4 boneless, skinless chicken breasts
3 cups red and yellow bell pepper, thinly sliced
1/2 cup shallot, thinly sliced
1 1/2 teaspoons fresh rosemary, chopped
1 cup chicken broth
2 tablespoons balsamic vinegar
1. Heat oven to 450*F.
2. Heat 1 tablespoon oil in large skillet over medium-high heat. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano. Rub chicken with spice mixture. Cook chicken in skillet 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in 9 x 9-inch baking dish coated with cooking spray. Bake for 10 to 15 minutes or until instant read thermometer reaches 160*F when inserted into thickest part of chicken breast. (If the chicken does not fit in a 9 x 9, use a 12 x 9 instead.)
3. Heat remaining 1 tablespoon oil over medium-high heat in skillet. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan with wooden spoon to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, cook 3 minutes, stirring frequently, until liquid has reduced. Serve bell pepper mixture over chicken.
This recipe is from the 2011 Cooking Light Annual. I used orange and yellow bell peppers because the red ones were looking very sad at the store that week. While it would have been more colorful with red bell peppers, it was just as tasty without them! I thought this dish was pretty much perfect, especially when paired with the mashed potatoes suggested by the cookbook. The whole recipe also came together very swiftly, requiring just a small amount of prep work to get the shallot and bell peppers sliced.
Shown here with Mascarpone Mashed Potatoes.