Chicken Breasts with Sweet Pepper Sauce

I haven't made this dish in quite some time but will this coming week, so while I don't have my own photo, this one should give a decent idea. It's easy enough to make and a nice variation from the mundane chicken breast dishes. Aside from the small amount of brown sugar and cream which will be divided among servings, it's a healthy choice.













2 tsp olive oil
4 boneless chicken breasts
Salt & pepper
1/2 to 1 cup chopped sweet onion
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1/4 cup cider vinegar (I decreased this from the original 1/2 cup so judge for yourself at the end and add more if needed)
3 tblspn brown sugar
1/3 cup heavy whipping cream

Sprinkle chicken with salt & pepper. Heat 1 tsp oil in skillet over medium high heat. Cook 8-10 minutes or until done. Place on platter & keep warm. Heat remaining oil in same skillet over medium high heat. Add onion, cook 3 minutes. Add bell peppers, cook 3 minutes. Add vinegar & sugar. Increase heat to high and cook 4-6 minutes until syrupy. Stir in cream. Cook 2-3 minutes or until reduced but thickened. Spoon over chicken. Serve with whole grain brown rice.