Ingredients:

1 1/2 lbs chicken breast cutlets (about 8 pcs)

3 large red bell peppers, cleaned and sliced

1/2 cup green pitted olives, cut in half

1/4 cup balsamic vinegar

1/4 cup white wine

4 TBSPs olive oil, divided

Salt, pepper, garlic and onion powder to taste

Directions:

Season chicken cutlets with salt, pepper, onion and garlic powders. 

Set aside.

Heat 2 TBSPs of the olive oil in a nonstick large frying pan.

Add chicken cutlets and cook 3-4 minutes on each side until lightly browned.

Add white wine and allow to evaporate.

Remove chicken to a clean plate and set aside.

Add the remaining 2 TBSPs olive oil to the pan.

Add the sliced peppers, salt and 2-3 TBSPs water.

Cover and cook on medium-low heat until peppers are soft but still have a bite to them.

Add olives and balsamic vinegar.

Stir over low heat.

Add chicken and cover.

Simmer 5 minutes on low.

Serve hot.

Makes 4 servings.

TIPS:

I like using onion and garlic powder but you can substitute with fresh chopped onion and garlic.

Do not use a thick balsamic vinegar for this recipe. The more liquid type works better. If all you have on hand is the thicker version, just loosen it up a bit with water.

Use olives from a jar not a can because they have more body. In fact, they will hold their shape making your dish more appealing.