This is a keeper. I pounded the chicken so it was even thickness throughout, and marinated it for about 30 minutes. My marinade was basic Colavita balsamic vinegar, oregano, rosemary, garlic, a sprinkle of white sugar, and salt to offset the bitter undertone of less expensive balsamic vinegar. The oregano and rosemary were because I mysteriously could not locate any other Italian seasonings in the pantry. A gremlin has been cooking in my kitchen, I think. I made a triple batch of marinade, and used 1/3 as the marinade which was discarded afterward, and 2/3 as the sauce. I put the sauce on the stove top first and cooked it down until it slightly began to thicken, then added the chicken pieces, covered the pan, and put it in the oven at 350 degrees F to oven braise until it was tender. I had to do it in the oven because I did not have time to babysit the stove top for the few minutes it took to cook. I served it with roasted buttercup squash, and fresh green beans cooked on the stovetop covered in Swansons reduced sodium chicken broth, garlic, fresh ground black pepper, and a slice of streak-of-lean meat. I put a bit of cooked marinade over the chicken on the plate, and reserved the rest to season veggies, rice, or potato in the next couple of days. It was all a quick to prepare meal, attractive, and very well received by kids and adults!
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This is a keeper. I pounded the chicken so it was even thickness throughout, and marinated it...