Salt and pepper to taste
2 Tbsp olive oil
2 cloves garlic
1 sprig fresh rosemary
1 C sweet Chianto or other sweet red wine
1/4 C balsamic vinegar
1 14.5 oz can diced tomatoes
Pat the chicken pieces dry with paper towels. Warm the olive oil in a large frying pan and add the chicken pieces and garlic. Cook until browned. Reduce the heat to low, add the rosemary sprig, tomatoes, wine and vinegar. Cover and simmer, turning the chicken occasionally for about 15 minutes. Transfer the chicken to a plate, cover and keep warm.
Raise the heat to medium high, remove the garlic cloves and rosemary sprig, and bring the liquid to a boil and cook until it is reduced and thickened. Spoon the sauce over the chicken breasts and serve.
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