1 can of Stewed Tomatoes (I used smaller can, but go big or go home if you choose!)
1 cup of balsamic vineger
1 cooking onion
1 TBL of olive oil
Instructions
Add olive oil to frying pan and let it heat up a bit. Add
chicken breasts and season on both sides. Cook for
about 4 minutes a piece on both sides. Add cut up onion,
and cook until translucent. Add stewed tomato can, and
balsamic vinegar. Simmer for about 15 minutes, or until
chicken is cooked through.
Serving
Suggestions
Put over egg noodles, or brown rice
Originally Submitted
1/7/2016
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