Zesty Chicken with Shallots, Capers and Olives

1 lb thin sliced skinless boneless chicken breasts
1 tsp dried rosemary, crumbled
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 shallots, chopped
1/2 C each red, green bell pepper
1 T capers, drained
1 8 oz can black olives, chopped
3 T Seasoned Rice Vinegar
1/4 C Apple Cider Vinegar
4 C canned diced tomatoes in their juice
1/4 C dehydrated onions
1/4 C chopped fresh basil

Sprinkle the chicken with rosemary, salt and pepper.
Heat large nonstick skillet then add oil and heat over medium high heat. Saute chicken until browned and cooked through, about 4 minutes on each side; transfer to a plate. Add the shallots, peppers, olives, capers and cook about 1 minute, or until shallots are soft. Stir in vinegars; contnue to cook until vinegar evaporates, about 30 seconds. Add tomatoes, and onion. Simmer uncovered until the sauce thickens slightly; about 8 minutes. Stir in the basil. Return chicken to the skillet and cook about 1 minute longer to heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user ONERN2GO.