Tomato, Basil, and Balsamic Chicken Ingredients ⅓ cup Olio & Aceto 25 Yr aged balsamic vinegar 2 large boneless, skinless chicken breasts 1 Tablespoon Olio & Aceto Basil olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pint cherry or grape tomatoes, halved 2 cloves garlic, peeled and minced 1 medium onion, chopped 4 large leaves basil, sliced Instructions Since you are using our 25 yr Aged Balsamic, there is no need to reduce. Its already the consistency of syrup as good balsamic should be. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper. Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes. Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic over the top and garnish with fresh basil.
Posted on: Fri, 05 Dec 2014 10:42:00 +0000
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