Balsamic Chicken
- 1 tablespoon olive oil
- 1 small onion, sliced
- 4-5 mushrooms, sliced
- 4 half chicken breasts
- 2 cloves garlic, chopped
- 1 cup chicken stock
- 1/2 cup balsamic vinegar
- 1/2 cup chopped sun-dried tomatoes or stewed tomatoes drained well
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium heat. Add onion and mushrooms to caramelize, stirring until fully cooked. Add garlic and saute briefly. Remove onion, mushrooms and garlic and place in a 9x13 inch baking dish.
- Season chicken with salt and pepper then add chicken to skillet and brown on both sides. Move chicken to dish with onion mixture.
- Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the tomatoes. (My sauce was a bit runny, so reduce down by half if you want it thicker.)
- Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
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