– 4 small or 2 large boneless skinless chicken breasts – 1 tablespoon olive oil – 1 tablespoon butter – 4 garlic cloves – 1 sweet onion – 2 14.5-ounce cans diced tomato – ¼ cup balsamic vinegar – 1 teaspoon granulated sugar optional – 1 teaspoon dried oregano – 1 teaspoon dried basil – 1 teaspoon dried crushed rosemary – ½ teaspoon ground thyme
If using large chicken breasts, slice each breast into two even pieces.
Salt and pepper the meat and brown both sides well.
Remove chicken and add onions to the pan. Cook until onions begin to soften.
Add sauce ingredients and bring to a simmer.
Add chicken back to the pan, cover, and simmer until chicken is cooked through.
Once chicken is cooked, remove it from the pan and continue to simmer the sauce until reduced. Serve over noodles, mashed potatoes or with rice, and enjoy!