Skillet Chicken with Bell Peppers

Ingredients

To prepare this skillet chicken and bell peppers, begin by washing and cleaning the bell peppers: discard the stems, seeds, and inner white ribs. Cut them into medium-sized pieces. Place the cut chicken into a bowl with the flour and toss thoroughly with your hands to coat the pieces evenly.
In a large skillet, sauté the garlic clove and the basil stems (set the leaves aside for later) in extra virgin olive oil. Add the chicken pieces and brown them evenly on all sides.
Once the chicken has lightly browned, add the bell peppers. Sauté for a few minutes until the peppers begin to take on some color, then add the apple cider vinegar, a drizzle of olive oil, and black pepper.
Let the vinegar evaporate, then add a ladle or two of water. Cover with a lid and cook over medium heat, checking periodically to make sure the sauce does not dry out completely.
Once the chicken is cooked through, check the pan juices: if the sauce is still too thin, remove the lid and let it reduce over high heat.
Season with salt and pepper to taste, then serve the chicken and bell peppers garnished with the reserved fresh basil leaves.