Chicken Provencale with Bell Peppers and Olives

• 4 skinless boneless chicken breast halves, about 5 ounces each
• 4 teaspoons dried mixed herbs de Provence
• 4 tablespoons fruity olive oil
• 6 cups mixed-color bell pepper strips
• 6 large garlic cloves, finely chopped
• 1 cup red or white wine
• 2/3 cup pitted and halved meaty black olives such as Gaeta

1. Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness.
2. Sprinkle both sides with herbes de Provence and season with salt and pepper.
3. In a large skillet, heat 1 tablespoon oil.
4. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes.
5. Remove to plate, leaving drippings in pan.
6. Add remaining oil to pan.
7. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes.
8. Add garlic and cook, stirring, for 1 minute.
9. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds.
10. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes.
11. Add olives and heat through, about 1 minute.

chicken breast halves, olive oil, mixedcolor bell pepper strips, garlic, red, black olives

Taken from www.foodnetwork.com/recipes/chicken-provencale-with-bell-peppers-and-olives-recipe.html (may not work)