4 chicken breasts, boneless
50 ml flour 1/4 cup
30 ml olive oil 2 tbsp
2 large onions, thinly sliced
1 carrots, julienned
75 ml balsamic vinegar 1/3 cup
15 ml tomato paste 1 tbsp
150 ml chicken broth 2/3 cup
2 ml fresh rosemary, chopped 1/2 tsp
Dredge chicken in flour. In large skillet; heat 1 tablespoon (15 ml) oil over medium heat. Add chicken and cook until golden brown, about 3 minutes each side. Remove chicken and set aside.
Add remaining oil and heat over low heat. Add onion and cook until translucent. Add carrot and cook for about 4 minutes. Stir in vinegar and tomato paste. Cook about 3 minutes. Add chicken broth and rosemary. Bring to a boil. Return chicken to pan. Cover and simmer 8 to 10 minutes until chicken is cooked.
Serves 4