Chicken And Peppers In Balsamic Vinegar Glaze

• 4 boneless skinless chicken breast halves (about 1 pound)
• salt & fresh ground pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 1 small red bell pepper
• 1 small yellow bell pepper
• 2 garlic cloves
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey

1. Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
2. Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
3. Meanwhile, cut peppers lengthwise into thin strips.
4. Mince garlic.
5. Transfer chicken to a serving platter.
6. Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
7. Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

chicken breast halves, salt, butter, red bell pepper, yellow bell pepper, garlic, balsamic vinegar, honey

Taken from www.food.com/recipe/chicken-and-peppers-in-balsamic-vinegar-glaze-134935 (may not work)