Balsamic Chicken Recipe
Easy to make but very tasty. Using a red onion makes it even better.
Ingredients
2 chicken breasts
cooking oil (light olive or corn)
1/4 cup shallots, minced or one red onion, sliced
1 tsp dark balsamic vinegar
1/3 cup vermouth (or dry white wine)
Directions
Bring chicken breasts to room temperature. Pat them dry.
Saute chicken breasts on medium heat until brown on both sides, about 6
minutes per side. I partially cover the pan while the chicken is cooking
to reduce grease spatter and to slightly steam them which keeps them
moist.
Remove chicken from pan and keep warm. I place them on a dinner plate
then cover with another dinner plate.
There should be about a tablespoon of liquid in the pan; if not, add a
tablespoon of cooking oil. Add the shallots and cook over medium heat
until softened - about 2 minutes. Add the wine. A lot of smoke will
appear for a minute then subside. Add a splash of balsamic vinegar;
about a teaspoon. Stir up the bits of meat with a wooden spoon or
spatula as the liquid is bubbling. Dump in any juices from the chicken
that have accumulated on the plate. Cook until reduced by half - about 4
minutes.
Pour sauce over chicken and serve.
Doug's Notes:
I use a digital thermometer probe to tell when the chicken is done (about 160 degrees). Chicken will cook after it is removed and raise the temp about 5 to 10 degrees.
