Ingredients:

4 (~1/3 lb) skinless, boneless chicken cutlets (thin sliced)

2 teaspoons rosemary – fresh or dried (chopped or powder)

½ teaspoon salt

¼ teaspoon black pepper

 2 tablespoons olive oil

½ medium onion – chopped

2 cloves garlic – chopped

2 tablespoons balsamic vinegar

2 cups grape tomatoes – cut in half

½ medium lemon (to squeeze for juice)

• Sprinkle chicken with ½ teaspoon rosemary, ¼ teaspoon salt, and ¼ teaspoon black pepper.  Heat olive oil in non-stick large skillet over medium heat.  Add chicken and cook just until browned and cooked through (approx. 3 minutes per side).  Transfer chicken to platter and cover to keep warm. 

• Add onions and garlic to same skillet.  Cook over medium heat, stirring, until softened (about 2 minutes). 

• Add balsamic vinegar, tomatoes, the remaining rosemary and salt, and squeeze in the juice from the lemon.  Continue to cook on medium heat until tomatoes are softened (about 3 minutes).  Put chicken back in skillet, along with any accumulated juice, and heat through.