I found a recipe on line for Balsamic Chicken and changed it up a bit. It came out delish.

2 chicken breasts

1/2 tsp garlic

Fresh basil leaves (or another fresh herb if you no got basil)

1 pint of grape tomatoes (optional)

Balsamic vinegar

2ish table spoons of flour

Salt and pepper

Beat the chicken until it’s about a quarter inch thick. Doesn’t have to be exact, just needs to be even so it will cook evenly. Salt, pepper and sprinkle with flour so that it covers both sides of the breasts.

Heat olive oil in a sauce pan with the garlic. When hot, add the chicken. It’s a tricky thing, but it needs to be hot enough to get the chicken a little crispy, but not burned. Cook and flip each piece until they have a nice crust.

Chop the basil (stack leaves, roll into a cigarette and chop to make long strings of basil) and sprinkle over the chicken. Add in the balsamic so that it coats each piece and there’s some in the pan (probably about a 1/4 of a cup). Add in tomatoes.

Cover and reduce to a simmer so the tomatoes cook and pop and the balsamic becomes thicker. Once the chicken is cooked through and the tomatoes are stewed, serve!

I put the chicken over couscous and had pitas, humus and cucumbers on the side.  It does have an Italian flavor too so it would be good with pasta or maybe caprese salad on the side.

Enjoy!