3 tbsp vegetable or olive oil 1 stick butter 12 chicken breasts 1 onion, sliced 4 cloves garlic, minced 2 pints cherry tomatoes, quartered 6 tbsp balsamic vinegar 2 cups red wine 2 tsp salt Ground pepper 3 tbsp parsley

Preheat oven to 180 Celsius
Heat oil and butter in skillet on high.
Bubble oil/butter and add breasts. Sear on each side til golden (about 1 minute per side)
Put chicken in baking dish.
Add onion and garlic to skillet til onion is soft and translucent.
Add tomato, vinegar, wine, salt & pepper to skillet. Mix well. Bring to bubbling, reduce and simmer 10 minutes.
Pour mixture over chicken and bake for 10 minutes or until cooked through.