Heat half of the olive oil in heavy bottomed skillet over medium high heat.
2
Sautee the chicken until brown turning frequently.
3
Remove the chicken from the skillet and add the onion, garlic, carrots, and cauliflower with the remaining olive oil.
4
Sautee the vegetables until lightly browned.
5
Return the chicken to the skillet along with the vegetable mixture. Turn the heat to high.
6
Pour the balsalmic vinegar over the mixture. Add salt and pepper and stir constantly while the vinegar evaporates. When there is a reduced sauce left in the bottom of the skillet, the dish is ready.
