A Squared: What's For Dinner Wednesday: Chicken in Balsamic Tomato Sauce

Wednesday, March 6, 2013

What's For Dinner Wednesday: Chicken in Balsamic Tomato Sauce

Hello from snowy Chicago!

This recipe is one of my favorites.  It's pretty healthy (dairy free as long as you don't add any grated cheese when serving it), but full of really rich flavors.  The recipe is one that I started making for myself when I was living on my own and trying to be a healthy bachelorette.  I'd serve it up with some whole wheat pasta and sauteed spinach.  It has evolved over time and has become a meal that I love to serve for my husband or to company since it makes great use of pantry ingredients that I usually have on hand like olive oil, balsamic vinegar, and canned tomatoes, but still tastes light and fresh.

Apologies for this neon-looking photo... my iPhone photography skills are fairly limited.

  • 2 Tbs. extra virgin olive oil
  • 2 boneless skinless chicken breasts, cut into 4 equal pieces each
  • Salt and pepper, to taste
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 14.5 oz. can petite diced tomatoes with juice *I prefer Hunt's No Salt Added
  • 1/4 cup fat free low sodium chicken broth
  • 10 basil leaves, thinly sliced
  • Grated pecorino romano, for serving
Add oil to a saute pan and heat over medium high heat. Season chicken with salt and pepper and add to the pan.  Cook the chicken until browned on all sides. Transfer chicken to a plate and set aside.

Adjust heat to medium and add onions to the pan. Cook for 3-4 minutes or until onions begin to soften. Add garlic to the pan and cook for 1 minute until fragrant.

Carefully pour balsamic vinegar into the pan and stir, scraping up the brown bits on the bottom of the pan.  Continue cooking, stirring often, until vinegar is reduced and thickened.  Add tomatoes and broth and bring to a boil. Reduce heat and simmer for an additional 10 minutes until sauce is reduced and thickened.

Add chicken back into the pan, nestled in the tomato mixture.  Cover and cook for another 10-15 minutes until chicken is thoroughly cooked and tender. Season with salt and pepper, to taste.

Serve over orzo, pasta, or polenta.  Garnish with basil strips and pecorino.

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