It’s a super rare occasion when I follow a recipe to the letter.

But when I saw this recipe in Cooking Light Magazine I knew I would not veer from the path.

Peppers and onions cooked down with cherry tomatoes bursting with juicy freshness and a chicken cutlet seared in butter? In

You will need

• 3 bell peppers, sliced (any color is fine. I used one each of red, yellow and green for a pretty plate)
• 1 yellow onion, sliced thinly
• 1 pint cherry tomatoes, halved
• 2 garlic cloves, minced
• olive oil
• 2 tablespoons balsamic vinegar
• 2 boneless skinless chicken breasts
• flour
• salt
• pepper
• 1 tablespoon butter

Drizzle olive oil in a pan and add the peppers and onions.

Let these cook down for a good fifteen minutes or so.

Then add the tomatoes and garlic and season with salt and pepper

And let cook for another 10 minutes. The tomatoes will start to burst

Remove the mixture from the pan and set aside.

Now, time to get out some aggression.

Lay your chicken breasts between two pieces of plastic wrap. (I know I said two chicken breasts but the store only had three small ones in a pack, so we’ll each have one and a half). Using your rolling pin, pound the chicken breasts out.

Season the chicken with salt and pepper. Dip in flour and shake off excess. Drop a tablespoon of butter into the pot you cooked the pepper mixture in and lay the chicken breasts out.

Because they are so thin, they cook pretty quickly. A few minutes on each side and they are golden.

Serve the chicken alongside the pepper mixture (pepperonata)