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Balsamic Chicken Recipe

Easy to make but very tasty. Using a red onion makes it even better.


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)


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.

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