CHICKEN WITH ONIONS & BALSAMIC VINEGAR

By curly

Ingredients

• 2 Tbsps olive oil
• 4 boneless skinned chicken breast halves
• 1/4 cup all-purpose flour
• 2 large onions, halved and thinly sliced
• 1 carrot, pared and cut into 3 x 1/8 inch strips
• 1/3 cup balsamic vinegar OR red wine vinegar
• 1 Tbsp tomato paste
• 2/3 cup chicken broth
• 1/2 tsp chopped fresh rosemary OR 1/4 tsp dried

Preparation

Step 1

Heat 1 tablespoon oil in large skillet over moderately high heat. Dredge chicken in flour, shaking off excess.

Add chicken to skillet; cook until golden brown, about 3 minutes per side. Remove chicken; wipe out pan.

Reduce heat to low. Add remaining tablespoon oil and onion to skillet.

Cook, uncovered, stirring occasionally, for 5 minutes.

Add carrot; cook 4 minutes longer.

Stir in vinegar and tomato paste; cook 3 minutes. Add chicken broth and rosemary.

Bring to boiling over moderate heat. Return chicken to pan.

Lower heat; cover and simmer 8 to 10 minutes or until chicken is cooked through.