1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
10 (4oz) skinned and boned chicken thighs
2 T olive oil
1 cup chicken broth
1/4 cup balsamic vinegar
1 (14.5oz can) diced tomatoes, undrained
1 (1.6 oz) packet of herb seasoning mix (I used toasted onion and garlic)
Combine flour, salt, and pepper. Dredge chicken in flour mix. Cook half chicken in 1 T oil in a large skillet over medium high heat 4 mins each side or until lightly browned. Remove chicken from pan, and set aside. Repeat with remaining chicken.
Add broth and vinegar to skillet and cook 2 minutes. Stir in tomatoes and herb sauce mix until combined.
Return chicken to skillet. Cook uncovered, over medium heat for 5 mins or until done.