Braised Balsamic Chicken

• 4-6 skinless, boneless chicken breasts (I cut them in half horizontally to allow them to cook faster in the skillet)
• ground black pepper to taste
• salt to taste
• 2 tablespoons olive oil
• 1/2 onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth (I use bouillon cube + water)
• 1 (14.5 ounce) can diced tomatoes, with its juice
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Directions

1. Heat olive oil in a medium-large skillet, and brown the onion. Set onion aside in another dish temporarily. Pat chicken dry with paper towel. Season with ground black pepper and salt to taste. Brown seasoned chicken breasts in skillet.
   
2. In a separate bowl mix tomatoes, balsamic vinegar, chicken broth, garlic, and rest of the spices. Pour mixture over chicken. Add browned onions back in. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. 
3. NOTES: Serve over pasta or with bread to soak up leftover yummy juice left in the skillet.