Leaving the chicken on the bone adds a surprising amount of flavor to your sauce without adding any fat or calories. If you prefer to use boneless, skinless chicken breasts reduce the cooking time to 10 to 15 minutes.
4 bone-in chicken breasts
1/2 teaspoon salt
1 teaspoon black pepper
Vegetable cooking spray
1 onion, thinly sliced
2 cloves garlic, minced
2 (14.5-ounce) cans Italian-style diced tomatoes, undrained
1/3 cup balsamic vinegar
Remove skin from chicken breast and season meat with salt and pepper. Spray a skillet, just large enough to hold chicken, with vegetable cooking spray and place over medium-high heat. Place chicken in skillet, bone side up and cook 2 to 3 minutes or until browned. Remove from pan and set aside.
Add onions to skillet and cook 5 to 6 minutes or until onions start to brown; add garlic and cook 30 seconds. Stir in remaining ingredients. Add chicken, bone side up and any juices that have collected.
Bring mixture to a simmer and cook, covered, 15 to 20 minutes until chicken is cooked.
Serve with mashed potatoes.