Chicken/ Main Dishes

Balsamic Braised Chicken

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.

Balsamic Braised Chicken

Servings: 6 servings
Author: The Gourmet Housewife

Ingredients

  • 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
  • 1/2 cup balsamic vinegar
  • 1 14.5 oz can diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme

Instructions

  • 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.

 

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