Roasted Chicken Breasts with Peppers and Mushrooms

This is a simple recipe that can be prepared in 30 minutes. Great for a weekday meal!

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 teaspoons plus 1 tablespoon olive oil, divided
• 1 large sweet red pepper, thinly sliced
• 1 medium sweet yellow pepper, thinly sliced
• 1 small package of sliced mushrooms
• 4 shallots, thinly sliced
• 1 cup chicken broth
• 1-1/2 teaspoons minced fresh rosemary
• 1 tablespoon balsamic vinegar

Directions

• Mix 1/2 tsp. salt, 1/4 tsp. pepper, garlic powder and oregano together. Sprinkle over chicken.Use a little meat tenderizer, if you wish.
• Heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to a baking dish. Bake at 450° for 10-15 minutes or until a thermometer reads 170°.
• Meanwhile, heat remaining oil in the same skillet. Add peppers, mushrooms and shallots; cook and stir over medium heat until crisp-tender.
• Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken. 

 Yield: 4 servings.