3/4-1 lb. chicken tenders
Splash olive oil
2 cloves garlic, minced
1/2 c. white wine
3-4 shallots, sliced
1 yellow pepper, quartered & sliced
4 tbsp. balsamic vinegar
Basil (fresh if possible)
Cracked pepper

Saute chicken and garlic in olive oil until lightly browned. Remove chicken from pan, set aside.

Add wine and vinegar to pan, stirring to loosen browned particles. Return chicken to pan. Place shallots and yellow pepper on top. Sprinkle with cracked pepper and basil. Cover and simmer for 20 minutes. (May have to add water to make more broth.) Good served over rice.