Chicken with Bell Peppers and Olives

• 2 boneless chicken breast halves with skin
• 2 teaspoons dried herbes de Provence or dried salad herbs
• 2 tablespoons olive oil
• 3 cups red, yellow and/or green bell pepper strips
• 1/3 cup Kalamata olives, pitted, halved
• 3 large garlic cloves, minced
• 1/2 cup dry red wine

1. Using rolling pin, pound chicken to uniform 1/2-inch thickness.
2. Sprinkle with herbs and salt and pepper.
3. Heat oil in heavy medium skillet over medium-high heat.
4. Add chicken, skin side down; cook until brown, about 3 minutes per side.
5. Transfer to plate.
6. Add peppers to same skillet.
7. Saute over high heat 3 minutes.
8. Add olives and garlic and stir 1 minute.
9. Add wine and boil 1 minute, stirring up any browned bits.
10. Return chicken and any accumulated juices to skillet.
11. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes.
12. Season with salt and pepper and serve.

chicken breast, salad herbs, olive oil, red, olives, garlic, red wine

Taken from www.epicurious.com/recipes/food/views/chicken-with-bell-peppers-and-olives-101588 (may not work)