Ingredients
3 tsp olive oil 1 skinless, boneless chicken breasts cut into bite size pieces ½ large onions, quartered 1 Tbsp balsamic vinegar 3 tsp red wine vinegar 3 tsp dried oregano
 
Directions
In a large skillet, heat oil and sauté chicken pieces until no longer pink and juices run clear. Remove and put on plate. Peel onion layers apart and sauté in same skillet over low heat until translucent. Add the chicken pieces, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes. Add flour and stir into mixture to thicken. Heat 2 minutes more.
 
Makes 1 serving.
 
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