1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tbsp sugar
1 clove garlic; minced
1/3 tsp dried oregano
1/3 tsp dried basil
1/4 tsp dried rosemary
1/3 tsp dried thyme
2 chicken breast, boneless; halved
1 tsp olive oil

1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, oregano, basil, rosemary and thyme in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
2. Heat olive oil in a large skillet over medium-high heat. Remove the chicken and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side.
3. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.