1 tbsp olive oil
6 chicken breasts, skinless, boneless
3 garlic cloves, chopped
2 tbsp balsamic vinegar
1/3 cup low sodium chicken broth
1 cup canned chopped tomatoes, with juice
- Heat olive oil in large saute pan over medium-high heat.
- Add chicken and cook on each side until juices run clear. Remove chicken and keep warm.
- Reduce heat to medium-low. Add the garlic and saute 1 minute. And the remaining ingredients, stir, scraping the bottom of the pan to remove any browned bits. Cook sauce until slightly thickened, about three minutes.
- Serve chicken with sauce spooned on top.
Inspiration: Canadian Family magazine, May 2009 issue.