1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 cup vertically sliced yellow onion
3 garlic cloves, thinly sliced
1 cup halved grape tomatoes
2 tablespoons thinly sliced fresh basil
2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt, divid
(8-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 tablespoons butter
Instructions
1. Heat a large skillet over medium heat. Add oil
to pan; swirl to coat. Add bell peppers; cook 3
minutes, stirring occasionally. Add onion and
garlic; cook 10 minutes, stirring occasionally.
Add tomatoes; cook 1 minute or until tomatoes
wilt. Remove from heat; stir in basil, vinegar,
and 1/4 teaspoon salt.
2. While pepper mixture cooks, cut each breast
half in half horizontally to form 4 cutlets. Cover
cutlets with plastic wrap; pound to 1/3-inch
thickness with a meat mallet or small heavy
skillet. Discard plastic wrap; sprinkle chicken
evenly with remaining 1/2 teaspoon salt and black
pepper. Dredge in flour; shake off excess. Melt
butter in a large skillet over medium-high heat.
Add chicken; cook 2 minutes on each side or until
golden and done. Serve chicken with bell pepper
mixture.
