Balsamic Chicken and Peppers

Serves 6.

Ingredients:
3 Tbsp olive oil
6 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

1 red bell pepper, thinly sliced
1 yellow (or green) bell pepper, thinly sliced
1 pkg sliced Baby Bella mushrooms
1/2 large onion, sliced
4 cloves garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar (I only used 3/4 cup)
2 Tbsp honey
2 cups fat free chicken broth
1/4 cup Italian parsley (flat leaf), chopped

Directions:

1. Heat oil (medium high) in medium Dutch oven. Pat chicken dry and season with salt and pepper. Brown chicken on both sides (about 3-4 minutes each) and remove to a plate.
2. Add peppers, mushrooms, and onion and cook, stirring occasionally, until slightly soft (about 5 minutes). Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute.
3. Add the vinegar and cook until reduced by half. Add honey and chicken broth, season with salt & pepper, cook for 5 minutes.
4. Return chicken to pot; reduce heat to medium, cover and cook for 15 minutes (until chicken is cooked through).
5. Remove chicken and cook sauce for an additional 5 minutes. Stir in parley and pour sauce over the chicken.
6. Serve over brown rice or a baked potato. Don't forget to add a salad.