Chicken And Peppers In Balsamic Vinegar Glaze - cooking recipe

Ingredients

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

Preparation

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