4 skinless, boneless chicken breast halves (about 2 lb.)
Freshly ground black pepper to taste
3 tbsp. unsalted butter
1 tsp. finely minced garlic shallot
1/2 lb. sweet red peppers, cut into thin strips (about 2 c.)
1/2 c. dry white wine
1 tbsp. finely chopped parsley

Sprinkle chicken with generous grinding of pepper. Heat 2 tablespoons butter in a large skillet and add chicken pieces, skin side down. Cook 4 minutes or until golden brown. Turn and cook 4 minutes on other side. Add garlic or shallots and pepper strips. Cook another 4 minutes.

Remove chicken to warm platter. Add 1 tablespoon butter to peppers and stir. Pour over chicken. Sprinkle with parsley. Makes 4 servings.