Balsamic Chicken Breasts Recipe--revised by me

By seamline

Made this revised version for dinner with Jon and Alie Kabbe

Ingredients

• Mixture to pour over chicken:
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 small onion, thinly sliced
• 1 can salt free diced tomatoes
• 1-11/2 teaspoons Tuscan Sunset Herbs by Penzy (mixture of Italian Herbs)
• 2 tablespoons balsamic vinegar
• 1/4 cup water
• 1 small deli container (almost full) of pitted kalamata olives
• Adding artichoke hearts is an option

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350*

In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat.

In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.

Place chicken in a greased 13 x 9 glass dish.

In the same skillet, cook onion until tender. Add water, stirring to loosen browned bits.

Add onion to other ingredients and pour over chicken.

Bake COVERED for 30 minutes.

Uncover and bake 15 minutes.

Yield: 4 servings.