2 TABLESPOONS OLIVE OIL
CHICKEN PIECES (2-1/2 TO 3 POUNDS)
1 ONION, SLICED
1/4 CUP BALSAMIC VINEGAR
27-28 JAR PASTA SAUCE
(HERBS AND OLIVE OIL WITH TOMATO AND BASIL IS EXCELLENT)
1 CUP PITTED OLIVES (BLACK OR GREEN)
1 TABLESPOON CAPERS, IF DESIRED
IN A LARGE SKILLET, BROWN CHICKEN IN OIL.
DRAIN AND SET ASIDE.
IN SAME SKILLET, ADD ONIONS AND VINEGAR.
COOK ABOUT FIVE MINUTES OVER MEDIUM HEAT.
STIR IN PASTA SAUCE.
RETURN CHICKEN TO SKILLET AND SIMMER COVERED UNTIL TENDER.
STIR OCCASIONALLY.
STIR IN OLIVES AND CAPERS.
YIELD: 4 SERVINGS
