Tomatoes and Chicken

Tomatoes and Chicken

• 1 1/4 pounds chicken breasts

• salt and pepper

• 3 TBSP olive oil

• 1 small red onion, finely chopped

• 3-4 cloves garlic, smashed

• 1 pound roma tomatoes, quartered

• 2 TBSP red wine vinegar

• 1 TBSP honey

• 1 bunch parsley, chopped

• 1/4 cup capers or olives (optional)

Lightly pound chicken to an even thickness. Heat the olive oil in a pan. Lay the chicken in the pan, and sprinkle with salt and pepper. Let cook about 4 minutes, until lightly browned. Flip and cook for another 4 minutes. Then keep flipping ever 2-3 minutes until the chicken is cooked through. Put the chicken on a plate and cover. Add the onion to the oil in the pan, and cook about 3 minutes, add the garlic and cook for less than a minute. Add the tomatoes, red wine vinegar, honey, some more salt and pepper, and optional capers or olives. Cook about 2 minutes, return the chicken to the pan, sprinkle with the parsley, and then serve!