Chicken With Onions And Balsamic Vinegar

• 3 -4 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1 large vidalia onion
• 2 -3 garlic cloves
• salt
• red pepper flakes (I use about 1/2 TBS, we like it a little hot)
• 1/2 cup white wine or 1/2 cup cooking wine
• 1/4 cup balsamic vinegar (to taste)
• 1 (4 ounce) jar pimientos
• rice
• chicken stock

1. Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
2. Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
3. Chop the garlic coarsely and add to pan.
4. Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
5. Cook the rice in the chicken stock. Consult the rice package for correct proportions.
6. Serve the chicken over the rice.

chicken, vidalia onion, garlic, salt, red pepper, white wine, balsamic vinegar, pimientos, rice, chicken

Taken from www.food.com/recipe/chicken-with-onions-and-balsamic-vinegar-435961 (may not work)