4 chicken breasts, boneless, skinless and each cut into 3 pieces
1 cup chicken stock
1 large onion, thinly sliced
3 garlic cloves, minced
1 Tbsp white wine vinegar
2 16-oz can of crushed tomatoes
2 Tbsp balsamic vinegar
2 Tbsp fresh sage leaves
salt and freshly ground pepper
In a 4-qt. saute pan, warm chicken stock. Add onion, garlic and vinegar and simmer until softened, 5 minutes.
Add chicken pieces and continue to simmer until the chicken is golden on all sides, 5 – 10 minutes. Stir in tomatoes, balsamic vinegar and sage. Cover partially and simmer over medium heat, stirring occasionally for 30 minutes.
Uncover and cook another 5 – 10 minutes if the sauce needs to thicken. Salt and pepper to taste and mix well.
Serves 4.
