Chicken Breasts with Balsamic Vinegar and Roasted Red Peppers
4 8-oz. skinless,
boneless chicken breasts
breasts and dredge with flour. Preheat skillet, add olive oil, and brown
chicken on both sides, about 2 minutes per side. Add roasted pepper strips,
onions, vinegar, rosemary, salt and pepper, and chicken broth. Cover and
simmer for another 4-5 minutes.