Ingredients

• 1 tablespoon olive oil, divided
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon grated lemon rind
• 1/4 teaspooon salt
• 1/8 teaspoon pepper
• 4 boneless, skinless chicken breast halves (4 ounces each)
• 1/3 cup dry white wine or reduced-sodium chicken broth
• 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary leaves
• 1/2 cup diced, peeled fresh tomato

Directions

1. Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
2. Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.