Balsamic ChickenSubmitted by: QUEENABB
4 chicken breast halves with the skin but no bone (about 1 1/2 pounds)
Kosher salt and freshly milled black pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup )
1 garlic clove, minced (about 1 teaspoon)
4 plum tomatoes, (about 1 pound) chopped or one 14 Â½ ounce can diced tomatoes with the liquid
1/4 cup balsamic vinegar
1 cup canned chicken broth or Chicken Stock
2 tablespoons unsalted butter
1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken breasts, skin side down. SautÃ© for 6 minutes or until the skin is nicely browned. Turn the chicken over and sautÃ© for 12 to 14 minutes, or until the chicken is just cooked through. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil.
2. Reduce the heat to medium; add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook until softened slightly, about 3 minutes.
3. Add the vinegar and broth and simmer for 5 minutes. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user QUEENABB.