CHICKEN COSTA DEL SOL

Chicken Costa Del Sol image

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 large skinless boneless chicken breast halves.
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
1 1/2 cups thinly slice bell peppers
3 large garlic cloves, chopped
1/3 cup pitted halved brine-cured black olives (such as Kalamata)
4 teaspoons balsamic vinegar

Steps:

Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
Increase heat to medium-high. Add peppers to 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 plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
Transfer chicken to plates. Spoon pepper mixture over and serve.