This meal was rich, the balsamic brought out the flavour of the tomato in a grand way. That said I would have just been happy to eat the chicken and onion cooked in the pepper and garlic salt, that was good just as it was, the onions were amazing.
Of course I used chicken thigh fillets and my lovely daughter helped out by chopping them up prior to cooking to make it easy to distribute between the 3 of us. The finished dish was lovely with a real zing from the vinegar. I teamed it with rice to sop up the juices and green beans.
Balsamic Chicken with Tomato
Makes 6 servings
6 skinless, boneless chicken breast halves (or thighs)
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
410g can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt.
Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.