Balsamic Chicken

Tomatoes, kalamata olives, balsamic vinegar, and feta cheese add a lot of flavor to this Greek dish served with orzo pasta.

Ingredients:

- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves (about 1 lb)

- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 1/2 cup chicken broth or beef broth

- 1 can (10.75 oz) cream of chicken soup
- 1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes
- 1/2 cup sliced pitted kalamata olives
- 1/2 teaspoon dried oregano leaves, crushed

- 1/4 cup crumbled feta cheese
- hot cooked orzo pasta

Directions:

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken. Cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.

Add the garlic, vinegar, and broth to the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano. Heat to a boil.

Return chicken to skillet. Reduce heat to low. Cook for 5 minutes or until the chicken is cooked through.

Sprinkle with the feta cheese. Serve chicken and sauce with hot cooked orzo.