Okay, you all know I love balsamic vinegar (see how much here) and always post balsamic-inclusive recipes (e.g. Asparagus with Balsamic Butter, Lamb Chops with Balsamic Reduction, Balsamic Glazed Brussels Sprouts, and Balsamic Roasted Chickpeas), so I know it will come as no shock to you that I have found yet another favorite recipe where I have an excuse to feed my obsession.
What do I love about this recipe (besides the balsamic?). Well that’s easy – first of all, it only has pantry ingredients that I guarantee all of you will have on hand. Secondly, it’s sooo simple! Hubby and I didn’t get home from work until 5:40 after picking our son up from daycare. I had supper on the table by 6:30, which included time spent defrosting the chicken breasts. Do you need more convincing?
This recipe tasted like the perfect combination of my two favorite recipes in the whole world: Chicken Pierre and the above-mentioned Lamb Chops with Balsamic Reduction. I followed the original recipe to a tee and wouldn’t change a thing! Okay well I didn’t exactly measure the tomatoes, but that’s such a small detail we can just gloss over it, right?
Recipe courtesy of allrecipes.com.
Yield: 6 servings
- 6 skinless, boneless chicken breast halves
- ground black pepper to taste
- 1 tsp garlic salt
- 2 tbsp olive oil
- 1 onion, halved and thinly sliced
- ½ cup balsamic vinegar
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- ½ tsp dried thyme
- Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet over medium-high heat, and brown the onion and seasoned chicken breasts.
- Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
- Reduce heat and simmer until chicken is no longer pink and the juices run clear, about 15 minutes.