- Meanwhile, heat remaining oil in the same skillet. Add peppers and
- shallots; cook and stir over medium heat until crisp-tender.
- Add broth and rosemary, stirring to loosen browned bits from pan.
- Bring to a boil; cook for 4-6 minutes or until broth is almost
- evaporated. Stir in vinegar and remaining salt and pepper. Serve
- with chicken. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.