Balsamic Chicken


6 boneless, skinless breasts
1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
1 TBSP olive oil
1 large onion, sliced thinly
½ cup balsamic vinegar
1 can petite diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme


1. Sprinkle chicken with salt, pepper and garlic powder. In a Dutch oven, heat oil over medium heat. Brown the chicken breasts and set aside.
2. Sauté onion for about 5 minutes or until fragrant and starting to turn translucent.
3. Return chicken to the pot, and add remaining ingredients. Bring to a boil, reduce to a simmer, and cook at a bare simmer until chicken is no longer pink, about 20 minutes.