2 boneless chicken breast halves with skin 2 teaspoons dried herbes de Provence or dried salad herbs** 2 tablespoons olive oil 3 cups red, yellow and/or green bell pepper strips 1/3 cup Kalamata olives, pitted, halved 3 large garlic cloves, minced 1/2 cup dry red wine Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate. Add peppers to same skillet. Sautι over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve. **Look for the herbes de Provence in the spice aisle at the market. Serves 2; can be doubled.
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