4 skinless, boneless chicken breasts halves
freshly ground salt and pepper
4 tablespoons of olive oil
4 cups of thinly sliced red/yellow/orange capsicum
1 medium onion thinly sliced
4 garlic cloves finely chopped
1/4 cup chopped basil leaves
4 tablespoons Sweet Balsamic Reduction
Season the chicken with salt and pepper and saute over a medium-high heat in 2 tablespoons of oil to brown each side (about 4 minutes per side).
Transfer the chicken to a plate.
Reduce the heat to medium and add the remaining oil. Add the capsicum and onion and cook until just softened (about 4 minutes). Then add garlic and cook for a further minute.
Add half the basil and all of the Sweet Balsamic Reduction and return the chicken and any accumulated juices to the pan.
Reduce the heat to medium low and continue to cook the chicken until cooked (about 3-4 minutes).
Add in the remaining basil and season with salt and pepper.