Prep for "Balsamic Chicken," adapted from the venerable "Cookin' Cheap" PBS show.
Can marinate up to several days. Just put cubed chicken breasts in balsamic vinegar in a ziploc bag (carefully squeeze out the air).

Also can marinate before cutting up meat.
This seems to work better: flavors the meat without toughening it as much
(because the acidity of the vinegar chemically "cooks" the meat).

(March 1, 2005): Ok, here is our adapted recipe (it seems that Cook'n Cheap is mostly off the air these days):

1 1/2 lbs boneless chicken breasts (skin removed).
Place in ziploc bag and add generous amount of balsamic vinegar (enough to saturate meat).
Marinate several hours in refrigerator, up to a few days, turning once or twice a day.

(Note: buy a "family pak" of boneless breasts when they are cheap. Place what you don't need in ziploc bags - divide into 1 1/2 lb portions - and freeze. Later, can prepare marination step without first thawing: just add sufficient vinegar to frozen meat in bag, seal, place in refrigerator, and cook a couple of days later after thawing - just turn every day to distribute marinade). It's a good idea to place the bag in a shallow casserole or bowl, in case there are any punctures in the bag, to keep from leaking in the refrigerator.

Drain and cut chicken into 1/2 - 1" cubes. Discard marinade.

In large skillet, saute in small batches (do not crowd) over very high heat in canola or grapeseed oil (1/4 cup) until browned.
Stir while cooking, every 15 seconds or so. There will be a lot of smoke! Remove and set aside each batch.
(If the chicken gives off a lot of water, then either the skillet isn't hot enough, or your batches are too large.
This won't hurt much, but the browning is needed to fully develop the flavor.)

Meanwhile, julienne an unpeeled green zucchini, or 3 carrots (lacking a zucchini).
We've also used broccoli and green sweet pepper (together), lacking the above.
Just cut broccoli to bite-size pieces, pepper to 1/2 inch dice.

Chop large onion. Mince 4 garlic cloves.

When chicken is done and all is removed, add vegetables to skillet.
(Add some crushed red pepper flakes for extra zing.)

Cook on high heat, stirring constantly, while scraping bottom, until soft and lightly browned.
(We prefer to use a wooden, blunt-ended spatula; firm, yet keeps from scratching skillet.)
Add 1 cup red wine to deglaze, scraping all browned bits from bottom. Reduce wine slightly.
Add 28 oz can chopped whole tomatoes. Return browned chicken to skillet with any exuded juices.
Season with oregano and basil. Bring to simmer while stirring; then simmer, uncovered, for 20 minutes.

Meanwhile, prepare 16 oz package of dry or fresh tri-color (or whatever variety you prefer) tortellini.
When al dente, drain thoroughly and add to skillet with chicken sauce.
Mix well, serve with fresh grated Parmesan and chopped parsley. UMMMMM!