Ingredients
- 1 Tsp olive oil
- 1 Medium Onion Thinly sliced
- Salt and Pepper To taste
- 8 oz. Chicken Breasts Boneless, skinless
- 1 Tbs Balsamic Vinegar
- 1/2 Cup Tomatoes Crushed
- 1 Tbs Tomato Paste
- 1 Cup Chicken Broth or wate
- 1 Bay Leaf
- Pinch Allspice Ground
- Pinch Cloves Ground
Servings: People
Instructions
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Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, season with salt and pepper and cook, stirring often until the onions are soft and browned, about 8 minutes.
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Season the chicken with salt and pepper and add to the skillet, cooking for 2 minutes on each side. Stir in the vinegar and cook until evaporated. Add the remaining ingredients, stir well to combine, bring to a simmer, cover, reduce the heat, and cook until the chicken is firm and no longer pink, about 20 minutes.
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Remove the chicken from the skillet, discard the bay leaf, and reduce the sauce over medium heat until thick. Pour over the chicken and serve.