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Heat EVOO over medium heat in skillet. Season both sides of chicken with salt, pepper, garlic salt and onion powder. Cook chicken on oven in skillet. Once cooked through, place chicken aside on plate. Leave drippings in skillet.
Add chopped onion and minced garlic and cook until soft, about 2 minutes.
Add balsamic vinegar and water. Bring to boil. Boil until vinegar begins to reduce, and stirs thick (about 5 minutes).
Add chicken back into skillet and let simmer for a minute.
Serve.
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