INGREDIENTS:

• sea salt (optional)
• freshly ground black pepper
• 3/4 tsp fennel seeds, crushed
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 4 (4-6 oz each) skinless, boneless chicken breasts
• 6 Tbs olive oil, divided
• 1 large shallot, thinly sliced
• 2 tsp fresh rosemary, chopped
• 2 medium red bell peppers, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup chicken broth
• 1 Tbs balsamic vinegar

HOW TO PREPARE:

1. Preheat oven to 450℉.
2. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
3. Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken.
4. Heat a large skillet over med-high heat, and add 2 tsp olive oil.
5. Add chicken and cook 3 minutes or until browned. Turn each piece and cook 1 minute more.
6. Remove chicken from pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked.
7. Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
8. When pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent.
9. Add peppers, and stir in broth, scraping pan to loosen brown bits.
10. Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently.
11. Serve sauce over chicken.