- 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
- 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.