Pan-Seared Chicken with Bell Peppers and Onions
2 (6-ounce) skinless, boneless chicken breasts, halved if large
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried thyme
2 teaspoons plus 1 tablespoon olive oil, divided
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 small yellow onion, julienned
1 teaspoon chopped fresh rosemary
2/3 cup less-sodium chicken broth
2 teaspoons balsamic vinegar
Heat a medium skillet over medium-high heat. Combine the salt, freshly ground black pepper, garlic powder, oregano and thyme in a small bowl. Pat the chicken breasts dry with a paper towel and then lightly brush them with 2 teaspoons of the olive oil. Sprinkle the spice rub over the chicken breasts.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat. Add the chicken breasts and cook for four minutes or until nicely browned. Turn the chicken over and cook for another 4 minutes or until the chicken breasts reach an internal temperature of 165 degrees. Remove the chicken breasts from the skillet and set aside.
Add the sliced bell peppers, onions, and rosemary to the skillet and sauté for about 2 to 3 minutes. Stir in the broth. Reduce the heat and simmer for 5 minutes. Add the vinegar and continue to simmer until the sauce has reduced by about half. Season the sauce to taste with salt and pepper.
Serve the bell peppers and onions over the chicken breasts with the sauce.
Variation: Instead of deglazing with chicken broth, add ¼ cup of white wine to the pan and let it cook down before stirring in the chicken broth.