Balsamic Chicken



4 boneless, skinless chicken breasts
1 tsp garlic salt
black pepper, to taste
2 tbsp olive oil
1 onion, sliced
1 can diced tomatoes
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp dried thyme


Pound chicken flat between two pieces of plastic wrap, then season both sides with garlic salt and pepper.

Heat oil in a large pan or skillet on medium heat. Add the chicken breasts and cook until browned on each side. Add the onion and cook until translucent and starting to turn golden.

Add the diced tomatoes, balsamic vinegar, chicken stock to the pan. Season with the basil, oregano, rosemary and thyme. Simmer the chicken mixture until chicken is cooked through. It should take about 10-15 minutes. I highly recommend using a instant read thermometer.

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