Source: dLife

Braised chicken in a balsamic tomato sauce.

Servings

6 boneless skinless chicken breasts
1 pinch black pepper
1 tsp garlic salt
2 tbsp extra virgin olive oil
1 medium onions , thinly sliced
0.5 cup balsamic vinegar
14.5 oz canned unsalted diced tomatoes
1 tsp dried basil
1 tsp ground oregano
1 tsp dried rosemary
0.5 tsp ground thyme

1 Season chicken breasts with black pepper and garlic salt to taste.
2 In large skillet, heat olive oil over medium, add onion and chicken breasts, cook until browned.
3 Add tomatoes and balsamic vinegar. Gently turn chicken to coat. Add basil, oregano, rosemary and thyme.
4 Reduce heat to low, simmer until chicken is no longer pink and juices run clear when pierced with fork, about 15 minutes.