Balsamic Chicken Breasts

I think this is one recipe that really wants to be made this week! I came across this no less than three times this week and that's pretty incredible considering I was so busy with Easter baking and such that I didn't really spend much time looking over recipes! I saw this in a cookbook my FIL gave me, then I found another version of it handwritten by me in a notebook from circa 1996 and lastly, saw it on a recipe message board as well. Gracious! But since I have balsamic vinegar in the cupboard and breasts with skin on them in the deep freeze, I think it's one I need to make, don't you?



Balsamic Chicken Breasts


4 boneless chicken breast halves
Freshly milled black pepper and salt
2 T extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
4 plum tomatoes, chopped
1/4 c balsamic vinegar
1 c chicken broth or chicken stock
2 T unsalted butter

Sprinkle the chicken salt and 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. Sauté for 6 minutes or until the skin is nicely browned. Turn the chicken over and sauté for 12 to 14 minutes, or until the chicken is just cooked through. Transfer to a plate and cover loosely with aluminum foil.

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.

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.