A Saucy Sauted French Bird Sweet and Tangy

Girlfriends love it and men moan over it. This saucy dish is so easy that it practically cooks itself. It’s not only a quickie but it’s healthy and tasty…the trinity achieved in one pan!

Splash of Olive Oil for the pan
2 plump Chicken Breasts (bones and skin removed), cubed
1 Clove of Garlic
¼ cup of Balsamic Vinegar
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A splash of Red Wine
A pinch of Herbs de Provence or a Sprig of Rosemary (leaves minced)

Heat oil in a large fry pan.  Toss in chicken cubes and sauté until lightly brown then remove. To the pan, add garlic cook for a minute or less.  Turn the heat to low and add vinegar.  Let it simmer until it has reduced by a third or so.  Add tomatoes, wine, and herb of choice.  Simmer until tomatoes break down.   Add chicken and warm
through. Serves 2.

Splendid with a pasta simply tossed in butter and herbs.