2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders
1 yellow onion, chopped
1 red bell pepper, sliced
1/4 c. capers
1/4 c. black olives, sliced
2 garlic cloves, minced
4 small tomatoes, sliced in wedges
1 Tbsp. chicken bouillon
1/4 c. balsamic vinegar
Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.
