Chicken Costa Del Sol

• 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

1. Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper.
2. Heat oil in heavy medium skillet over medium heat.
3. Add chicken to skillet; saute until brown and just cooked through, about 5 minutes per side.
4. Using tongs, transfer chicken to plate.
5. Increase heat to medium-high.
6. Add peppers to same skillet; saute until wilted and beginning to brown, about 3 minutes.
7. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds.
8. Mix in olives and vinegar.
9. Return chicken and any accumulated juices on plat to skillet.
10. Simmer until chicken is heated through, about 2 minutes.
11. Season with salt and pepper.
12. Transfer chicken to plates.
13. Spoon pepper mixture over and serve.

chicken breast halves, fresh rosemary, olive oil, bell peppers, garlic, black olives, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/chicken-costa-del-sol-101047 (may not work)