Cubes of chicken breast cooked tender in a balsamic and Dijon mustard sauce, served over hot buttered noodles.

Chicken with Balsamic Vinegar

2 tablespoons olive oil

1 cup finely chopped onion

2 large garlic cloves, finely minced

4 boneless skinless chicken breasts halves, cut into 1-inch pieces

2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Cooked buttered noodles

1. Heat oil in large skillet over medium-high heat. Add onion and garlic and sauté until softened about 4 minutes.
2. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes.
3. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper.
4. Serve with cooked buttered noodles.

Serves 4.