Chicken Breasts with Balsamic Vinegar and Roasted Red Peppers

4 8-oz. skinless, boneless chicken breasts
1/2 cup flour
1/4 cup olive oil
3 red peppers (canned, roasted) cut into strips
1 onion, cut into strips
3 oz. balsamic vinegar
pinch of rosemary
salt and pepper to taste
3 oz. chicken broth

Rinse chicken 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.

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