Chicken in balsamic vinegar

College buddies were coming over and I had some really beautiful pasta from Rome. Most of them were vegetarian and the only meat I could cook was chicken. I really wonder how we all lived in the pre-internet days. I found this recipe and made it once before the final day. Both times, this very Italian chicken was piquant and zesty.

                                                     

I recommend you use breast pieces. For half a kg of chicken, take about 2 large sliced onions and 8 cloves of garlic. Sauté this in warm 4 table spoons of extra virgin olive oil. Once the onion is transparent pink in colour, keep it aside. To the same warm oil, add chicken and fry till golden on both sides. Now add back the fried onions and garlic. To this add about 2 diced medium sized tomatoes and stir. Sprinkle 2 table spoons of basil and oregano and 2 tea spoons of salt and pepper. Pour half a cup of balsamic vinegar. Allow the chicken to cook for 20 minutes till it is tender and infused with the flavours. Dress with fresh parsley.