Weeknight Balsamic Chicken
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Equipment
Ingredients
- 1 chopped medium onion cut in half and thinly sliced into half moons
- 1 tbsp olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut in half laterally
- 1 tsp garlic salt
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1 tsp rosemary, dried
- 1/2 tsp thyme
- 1/2 cup balsamic vinegar (I often use a bit less), to taste
- 1 28 oz can diced tomatoes with juice
- pepper, to taste
Instructions
- Add olive oil to skillet over medium heat. Thinly slice onion, as directed, above. Add onion to skillet and soften and lightly brown. Meanwhile, slice chicken breasts in half the long way to make them half as thick.
- Once onion is softened and lightly browned, push to the sides of skillet and add chicken breasts. Sprinkle garlic salt and pepper over chicken. Quickly sear both sides of chicken, turning the heat up a bit, if necessary.
- Once chicken is lightly browned, pour balsamic vinegar over chicken, add basil, oregano, rosemary, thyme and diced tomatoes to skillet. Use a tongs to turn chicken pieces over in sauce and mix all together. Push some herbed tomato dices on top of chicken and bring all to a simmer. Simmer for about 15 minutes or until chicken is done. Don't overcook!
- The juice will cook down a bit. This is great over egg noodles, your pasta shape of choice, white or brown rice. Really, whatever you have on hand! Enjoy.
Servings: 4