I was bored and looking through random recipes when I found this one. I had some balsamic vinegar that I wanted to get rid of and I figured I should use it up in a new recipe. :) I tweaked this recipe from the original to make the cooking liquid/sauce more balanced. This dish was pretty simple and I enjoyed the unique flavor that was dominated by the taste of the balsamic.
Ingredients:
4-5 garlic cloves, minced (or you can use garlic powder)
1 medium-large yellow onion, thinly sliced
4 boneless, skinless chicken breast fillets
1/2 cup balsamic vinegar
1 (14-16 ounces) can of diced tomatoes, un-drained
1/2 cup chicken stock
1 tsp. brown sugar
Salt, pepper, and red pepper flake to taste
Directions:
1. Place 1 tsp. olive oil into a large skillet and heat over medium-high flame. Season chicken with salt and pepper and brown on each side, about 4 mintues per side. Remove chicken from the pan and set aside.
2. Add onions and garlic (or sprinkle garlic powder) to pan. Sauté for approximately 3-5 minutes over low heat, until onions start to soften. Add additional olive oil if things start to stick.
3. Add balsamic vinegar and canned tomatoes. Scrap up the brown bits that are stuck to the bottom of the pan.
4. Add brown sugar and chicken stock. Place chicken back into the pan. Reduce heat to medium-low, cover and cook for about 20 minutes or until chicken is cooked through (stir every few minutes while it’s simmering). Use a probe thermometer and check the temperature of the chicken every few minutes to make sure it doesn't over cook.
5. Remove chicken to a plate and cover with aluminum foil for 4 minutes to rest the chicken . Heat up any side dishes, in my case the mashed potatoes and green beans, and serve everything together!
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