i’ve made this balsamic chicken before and it was good! i took out some chicken tenders to defrost and i also had some egg noodles left over from my pork the other night.. so i decided to make it again and double the sauce. 🙂 YUM
1 tablespoon olive oil
5 cloves garlic, chopped
1 lb. chicken tenders cut into bite size pieces
4 tablespoons balsamic vinegar
1/2 cup low-sodium chicken broth
2 cans petite diced tomatoes with juice
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 6-8 minutes, or until cooked through and juices run clear. Remove the chicken and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. add chicken to to tomatoes and heat through.