1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes, drained
1 (10.75 ounce) can condensed chicken broth
1 cup distilled white vinegar
1 cup kosher salt
2 cups chicken broth
2 teaspoons cornstarch
Heat oil in a large nonstick skillet over medium-high heat. Place chicken in pan and cook about 5 minutes on each side. Remove chicken from skillet and set aside.
Remove meat from skillet and drain well. Place chicken in same skillet with the fat. Cook about 3 minutes on each side.
Stir in tomatoes and broth. Cook about 5 minutes. Stir in vinegar and salt. Remove chicken from skillet and set aside.
Stir in cornstarch and heat gently. Cook about 1 minute or until thickened.