The Times - Serving Waitsburg, Dayton and the Touchet Valley

We made this for dinner a few nights ago. Joe enters the ingredients we have on hand, then Googles for a recipe. The ongoing quest to think of something for dinner. Thankfully, most times, it creates leftovers. We served this over wide noodles and it was very tasty.

6 skinless, boneless chicken breast halves ½ c. balsamic vinegar

1 tsp garlic salt 1 tsp dried basil

Ground black pepper to taste 1 tsp dried oregano

2 Tbsp. olive oil 1 tsp dried rosemary

1 onion, thinly sliced ½ tsp dried thyme

1 (14.5oz) can diced tomatoes ½ c. red wine (opt)

Season both sides of chicken breasts with garlic salt and pepper

Heat olive oil in a skillet over medium heat: cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion, cook and stir until onion is browned, about 3 to 4 minutes.

Pour diced tomatoes and balsamic vinegar over chicken, season with basil, oregano, rosemary, and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

MY NOTES:

We used only three chicken breasts, as they were large. We could have split them horizontally for thinner breasts. I think if one wanted to use six large chicken breasts, then perhaps double the sauce so that you have enough to put over noodles.

**We thicken the sauce. Joe often uses chicken gravy that is bought in a large container (from Costco) to thicken. The red wine was not in the recipe, but seemed to bring out the flavors. Mushrooms were also added, but optional.

Enjoy