Balsamic Chicken and Peppers

4 boneless skinless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
2 Tbsp. olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned.
1 small onion, sliced
2 Tbsp. balsamic vinegar (Sometimes 1 is plenty depending on how much you like vinegar.)

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 Tbsp. oil for 4-6 min. on each side, or until no longer pink; drain. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 min. or until tender. Return chicken to the pan. Add vinegar; heat through.