Chicken with Sun-Dried Tomato Sauce

Ingredients

• 0.5 teaspoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 cup less-sodium chicken broth fat-free
• 1 teaspoon oregano dried
• 0.3 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 8 ounce oil-packed sun-dried tomato halves 

Equipment

• bowl
• frying pan
• sieve
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce.
2. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
4. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
5. Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat.
6. Add chicken; cook 6 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
9. Serve sauce over chicken.