Chicken Breasts with Hearty Mushroom Sauce

Here's another chicken recipe I've been making for years. We love it with the fresh basil. This time I was in such a hurry to take a photo that I forgot to put the side dishes, rice and the broccoli, on the plate before I snapped a shot. Tender chicken and a scrumptious sauce...Mmmmmm!
Chicken Breasts with Hearty Mushroom Sauce
2 T. flour
1/2 t. salt
1/4 t. freshly ground black pepper
3/4 lb. skinless, bones chicken breasts, cut into 1-inch chunks
2 t. olive oil
3 cloves garlic, minced
1/2 lb. mushrooms, quartered
1 yellow or red pepper, cut into 1/2-inch squares
1/2 t. dried rosemary
1 c. reduced-sodium chicken broth, defatted
1/4 c. balsamic vinegar
1 T. tomato paste
1 t. anchovy paste, optional
1/2 c. chopped fresh basil (or fresh parsley)

On a sheet of waxed paper, combine the flour, 1/4 teaspoon of the salt, and the black pepper. Dredge the chicken in the flour mixture, shaking off the excess.

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add chicken and cook, stirring frequently, until golden brown, about 6 minutes. With slotted spoon, transfer chicken to a plate. Add garlic, mushrooms, bell pepper, rosemary, and 1/3 cup of the broth to the pan and cook until the mushrooms and bell pepper are softened, about 7 minutes. Add the vinegar and cook for 1 minute, scraping up any browned bits that cling to the bottom of the pan.

Stir in tomato paste, anchovy paste, the remaining 2/3 cup broth, and remaining 1/4 teaspoon salt, and to bring to simmer. Return chicken to pan and cook until just cooked through, about 4 minutes. Stir in basil. Divide chicken mixture among 4 plates & serve.