4 teaspoons olive oil, divided
6 chicken breasts
1 medium yellow onion, chopped, about 1 cup
5 cloves of garlic, minced
3 cups canned, peeled plum tomatoes
1/2 cup chicken broth
1 tablespoon red-wine vinegar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup chopped parsley

In a large skillet, heat 1 tablespoon of oil over medium heat until hot but not smoking. Add chicken in batches; cook until browned, about 10 minutes. Place chicken on a serving platter.

In the same skillet, heat remaining oil over medium heat. Add onion; cook, stirring frequently, until softened, about 5 minutes. Add garlic to skillet; cook for 1 minute longer. Return chicken pieces to skillet. Add tomatoes, broth, vinegar, basil, oregano, and pepper. Partially cover skillet; cook until chicken is no longer pink, about 30 minutes. Serve immediately.

Serves 6