Let chicken sit at room temp for 30 minutes to 1 hour.

Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.

Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.

Heat a large saucepot with olive oil.

Brown chicken on both sides and remove to a plate.

Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.

Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.

Add garlic and chicken. Cook 1 minute.

Add balsamic and sugar. Reduce over medium heat until nearly dry.

Serve over rice. Drizzle with brown butter. Garnish with basil.

Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.

Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,