Braised Balsamic Chicken I just made this for dinner tonight and my husband and I LOVED it! This was SOOO easy to make. The most time consuming part is slicing the onion / removing fat from the chicken (although I really didn’t need to do the latter…). Use the best quality balsamic you can find – and afford (it REALLY does make a difference).
Next time, I’ll use a better quality balsamic (the dish was a tad tangy, but I like tart, so it wasn’t an issue for me), mix the balsamic, tomatoes & spices together BEFORE adding to the skillet (the spices tend to clump together otherwise) and add fresh minced garlic to the skillet as the breasts simmer.
If you are in a hurry or don’t have all of the spices on hand, substitute Italian seasoned tomatoes for the plain ones and omit the seasonings all together. This dish goes particularly well with garlic mashed potatoes and green beans, although, I think I’ll try it with seasoned rice (i.e. Chicken flavor) & steamed asparagus or broccoli next time to change things up a bit.
This chicken is good with either Pasta or Rice.
Servings: 6 Prep 10 mins Cook 25 mins Ready In 35 mins
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season both sides of chicken breasts with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Per Serving: 196 calories; 7 g total fat; 61 mg cholesterol; 511 mg sodium. 7.6 g carbohydrates; 23.8 g protein;