Sherry Vinegar Chicken and Peppers

6 chicken breast halves (5-6 ounces each), boneless, skinless ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 4 tablespoons extra virgin olive oil 4 cups thinly sliced mixed red, yellow, green and/or orange bell peppers 1 medium onion, peeled and thinly sliced 4 large cloves garlic, peeled and finely chopped 2 teaspoons herbes de Provence ¼ cup chicken stock or broth, nonfat, low sodium ¼ cup sherry 1½ tablespoons sherry vinegar 2 tablespoons freshly chopped parsley

Nutritional information per serving: Calories 274 (15% from fat) • carb. 12g • pro. 43g • fat 5g • sat. fat 1g • chol.109mg • sod. 226mg • calc. 49mg • fiber 1g

Season the chicken with salt and pepper; dust lightly with flour. Preheat the Cuisinart™ Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the chicken, turning once until golden on both sides, about 6-7 minutes. Transfer to a plate and cover loosely with foil. Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to 250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover and cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes de Provence, stock and sherry; cook until reduced by half. Add the vinegar. Return the chicken and its accumulated juices to the Skillet. Reduce heat to 200°F, cover, and simmer until chicken is completely cooked through, about 3 minutes. Garnish with parsley.