|Boneless chicken breasts||1 1⁄2 Pound|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ginger root piece||1 1⁄2 Inch, peeled, finely chopped|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Pepper||1 1⁄2 Teaspoon|
|Tomatoes||3 Medium, cut into wedges|
Rinse chicken and pat dry.
Saute onions, garlic and gingerroot in oil in skillet for 5 minutes or until onions are tender.
Push onion mixture to side of skillet, tilting pan so oil accumulates in open space.
Saute chicken in skillet for 2 minutes on each side.
Redistribute onion mixture around chicken.
Stir in stock, pepper, salt, tomatoes and vinegar.
Cook, covered, over low heat for 15 to 20 minutes or until chicken is tender.
Transfer chicken to warm platter.
Cook liquid over medium-high heat until slightly reduced in volume, stirring constantly.
Pour sauce over chicken.
Serve with hot cooked rice.