3 chicken breasts
2 tablespoons canola oil
1 small onion, sliced
1/4 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon dried sage
2 cups apple cider vinegar
2 teaspoons dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried sage
Place breast meat in large resealable plastic bag; refrigerate.
Heat oil in a large skillet over medium heat. In a small bowl, mix canola oil, onion, salt, garlic, rosemary, salt and sage. Add chicken breasts; cook, turning once, for 2 to 3 minutes on each side.
Remove chicken from marinade. Place breasts in saucepan with water to cover. Bring to a boil over medium heat.
In a separate small bowl, mix vinegar, oregano, basil and sage. Heat evenly in skillet. Add meat, chicken and chopped onion and simmer for 3 to 5 minutes, removing lid frequently. Serve with tomato sauce.
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