Chicken scaloppine with peperonata recipe

Chicken second courses

2 tablespoons extra-virgin olive oil 1 large red bell pepper, cut into ½-inch-wide strips 1 large yellow bell pepper, cut into ½-inch-wide strips 1 cup vertically sliced yellow onion 3 garlic cloves, thinly sliced 1 cup halved grape tomatoes 2 tablespoons thinly sliced fresh basil 2 teaspoons balsamic vinegar ¾ teaspoon kosher salt, divided 2 (8-ounce) skinless, boneless chicken breast halves ½ teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 1½ tablespoons butter