Source: dLife

Braised chicken in a balsamic tomato sauce.

Servings

6.0
6 each  boneless skinless chicken breasts 1.0
1 pinch  black pepper 1.0
1 tsp  garlic salt 2.0
2 tbsp  extra virgin olive oil 1.0
1 each  medium onions 0.5
0 1/2 cup  balsamic vinegar 14.5
14 1/2 oz  canned unsalted diced tomatoes 1.0
1 tsp  dried basil 1.0
1 tsp  ground oregano 1.0
1 tsp  dried rosemary 0.5
0 1/2 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.