Friday, March 20, 2009

Braised Balsamic Chicken

This was undoubtedly the best dish I prepared so far. The balsamic vinegar brings out the flavour of the tomatoes and herbs perfectly. Make more of the sauce as you will definitely can't get enough of it. I made the mistake of pairing this dish with wine. Do not do this as vinegar and wine definitely do not mix.

This recipe yields 3 servings.


3 skinless, boneless chicken breast halves
ground black pepper to taste
1/2 teaspoon salt
1/2 bulb garlic
1 tablespoon olive oil
1/2 onion, thinly sliced
2 tablespoon balsamic vinegar
brown sugar to taste
2 tomatoes, diced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

1. Season chicken breasts with ground black pepper and salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Mix the tomatoes, balsamic vinegar, basil, oregano, rosemary and thyme and pour over chicken. Add in brown sugar to taste and the garlic. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

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