Ingredients:
1/2 cup distilled white vinegar
1/2 cup canned low sodium chicken broth
10 cloves garlic, chopped
2 1/2 tablespoons soy sauce
1/4 teaspoon ground pepper
4 boneless skinless chicken breast halves
2 teaspoons onion herb seasoning mix ( such as Mrs. Dash)
1 tablespoon oriental sesame oil
3 large bay leaves
cooked white rice
Directions:
Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend.
Season chicken breast halves on both sides with seasoning mix.
Heat oil in heavy large skillet over medium-high heat.
Add chicken to skillet and saute until golden, about 4 minutes per side.
Pour vinegar mixture over chicken.
Add bay leaves.
Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes.
Using tongs, transfer chicken to plate.
Boil pan juices 2 minutes.
Season to taste with salt.
Spoon over chicken, discarding bay leaves.
Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.