Seasoned Chicken and Peppers

Serves: Four | Prep: 20 min | Cook: 40 min

Ingredients:

Seasoned Chicken and Peppers:
2 Tbsp olive oil
3 Tbsp butter, divided
1.5 lbs chicken breasts, boneless, skinless, cut in half horizontally
1 1/2 tsp dried parsley
1 1/2 tsp dried oregano
1/2 tsp fennel seeds
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flake
1/2 tsp salt
1/2 tsp pepper
3 bell peppers, sliced
2 red onions, thinly sliced
4 garlic cloves, minced
2 Tbsp balsamic vinegar
1 14oz can chopped tomatoes
1/2 Tbsp fresh basil, torn

Directions:
Heat olive oil and 1 Tbsp butter in a large skillet over medium high heat. Season chicken with dried parsley, oregano, fennel seeds, paprika, garlic powder, onion powder, red pepper flake, salt, and pepper. Once the oil is hot, add chicken in batches. Sear both sides, until golden, 3-5 minutes per side. Remove chicken from skillet, set aside.

Add the remaining 2 Tbsp butter to the skillet, along with the bell peppers. Cook, 3-5 minutes, until slightly charred. Add onions and cook 5 -7 minutes more, until soft. Add garlic, cook 30 seconds. Carefully pour in balsamic vinegar, stirring continuously for about 1 minute. Add canned tomatoes, basil, and return the chicken and its juices back to the skillet. Stir to combine. Reduce heat, simmer for 15-20 minutes, until sauce thickens, and chicken is cooked through. Garnish with more fresh basil.

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