Chicken with Peppers and Onions

Instructions

1. 1
   Pat chicken breasts dry and slice into thin strips. Season with salt, pepper, and oregano; set aside.
2. 2
   In a large skillet, heat 1 tablespoon olive oil over medium-high. Sear chicken strips in batches for about 3–4 minutes per side, until golden and nearly cooked through. Transfer to a plate.
3. 3
   Add the remaining olive oil to the same skillet. Add sliced onions and bell peppers, sprinkle with a pinch of salt, and cook for 6–8 minutes, stirring often, until softened and slightly browned.
4. 4
   Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and balsamic vinegar, scraping up browned bits from the pan.
5. 5
   Return chicken and collected juices to the skillet. Add crushed red pepper flakes if desired. Simmer uncovered for 3–5 minutes until chicken is cooked through and sauce slightly thickens.
6. 6
   Remove from heat, garnish with fresh parsley, and serve hot.