Shelly's Recipe

BALSAMIC CHICKEN BREASTS II

Category: Chicken

4 boneless chicken breast halves
Freshly milled black pepper and salt
2 tbsp extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
4 plum tomatoes, chopped
1/4 cup balsamic vinegar
1 cup chicken broth or chicken stock
2 tbsp unsalted butter

Sprinkle the chicken salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken breasts, skin side down. Sauté for 6 minutes or until the skin is nicely browned. Turn the chicken over and sauté for 12 to 14 minutes, or until the chicken is just cooked through. Transfer to a plate and cover loosely with foil.

Reduce the heat to medium; add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook until softened slightly, about 3 minutes.

Add the vinegar and broth and simmer for 5 minutes. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.