Petti di pollo con peperonata

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"Boneless breast of chicken with tricolor bell peppers & balsamic vinegar"

½ c. flour
4  7oz.boneless –skinless breast of chicken
¼ c olive oil
1 medium onion sliced
2 garlic clove minced
1 ea. of red, yellow, green bell peppers seeded, sliced
½ c. balsamic vinegar
¼ c. chicken broth
1 16 oz. can pear tomatoes Italian if possible(they have lees acidity)
6 fresh basil leaves roughly  cut

In a large skillet warm up the oil on a medium heat, at the same time dredge the chicken in the flour.
Cook the breast in the skillet for 2 minutes per side, remove to a plate.
In the same oil cook the peppers and the onions.
If needs it add same more oil, cook for 5 minutes, add the balsamic vinegar, &  let evaporate for a couple of minutes.
Add the broth, cook for 3 or 4 minutes add the tomatoes and the chicken
Cook for 10 minutes add the basil and salt and pepper to taste
Cook 3 more minutes serve into 4 dishes.

If you like this dish with pasta I suggest to cook some rigatoni according to the box direction, save some of the sauce, mix the rigatoni, serve into the plates, top it with some grated parmigiano and the chicken on top.