Sunday, January 16, 2011

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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Season chicken with salt and pepper then add chicken to skillet and brown on both sides.  Move chicken to dish with onion mixture.
  4. 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.)
  5. 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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