Step 1

1 If the chicken breast halves are of uneven thickness, you may want to either pound them between pieces of plastic wrap or, even easier, use a sharp knife to make shallow cuts in the thicker parts of the meat

Step 2

2 Place the chicken in a medium saucepan and cover with cool water by at least 2 inches

Step 3

3 Set the saucepan over medium-high heat and bring to barely a boil; then reduce the heat to medium-low, cover and poach until cooked through, about 12 minutes (you can cut it in half to check)

Step 4

4 Drain and discard the cooking liquid; transfer the chicken to a cutting board and, using two forks, shred or pull apart the chicken

Step 5

5 Toward the end of the chicken poaching time, in a large, nonstick skillet over medium heat, heat the oil until shimmering

Step 6

6 Add the tomato paste and cook, stirring to avoid scorching, until the paste darkens a bit and becomes fragrant, about 5 minutes

Step 7

7 Reduce the heat to low, and stir in the broth and balsamic vinegar until the globs of tomato paste have dissolved

Step 8

8 Add the shredded chicken and season lightly with salt and pepper

Step 9

9 Stir the thyme and oregano until distributed

Step 10

10 Taste, and season with more broth and/or vinegar, if desired; the chicken should be a little saucy

Step 11

11 Divide among plates and serve warm