10 Chicken Thighs or Breasts, washed and patted dry
2 lbs Mushrooms, washed and sliced
1 Sweet Onion, chopped
4 cloves fresh Garlic, minced
4 tablespoons Butter
2 cans diced Tomatoes
1/8 cup Balsamic Vinegar
Sauté onions, garlic, and mushrooms in butter. When nicely browned, remove from pan and place in a bowl, cover to keep warm.
Place the same pan back on medium heat, and when hot, add a few more cloves of garlic, butter and olive oil. Put all 10 pieces of chicken in pan and let brown on both sides—you can even cook them almost completely.
Now add remaining ingredients, cover and cook for 15 minutes. Add garlic salt and pepper to season. Serve over brown rice or mashed potatoes—and a veggie.