Balsamic and Shallot Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chef Boyce remembers his father's chicken from weekly family barbecues when he was a kid. Our take amps up flavor with a balsamic reduction and cooks it stovetop for better control over doneness. Ingredients:
6 (8-ounce) bone-in chicken breast halves, skinned |
1 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
1 tablespoon olive oil, divided |
1/4 cup chopped shallots |
3 garlic cloves, chopped |
1 chopped seeded plum tomato |
1 1/2 teaspoons tomato paste |
1/2 cup fat-free, lower-sodium chicken broth |
2/3 cup balsamic vinegar |
1/4 cup chopped green onions |
Directions:
1. Preheat oven to 350°.
2. Sprinkle the chicken evenly with pepper and salt. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan. Add chicken, meat-side down; cook 7 minutes or until browned. Turn chicken over; cook 3 minutes. Place chicken on a jelly-roll pan. Bake at 350° for 23 minutes or until done.
3. Return the pan to medium-high heat. Add remaining oil, shallots, and garlic; sauté for 1 minute, stirring constantly. Add tomato and tomato paste; sauté for 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add vinegar; reduce heat to medium-low, and cook 20 minutes or until reduced to 2/3 cup, stirring occasionally. Serve sauce with chicken. Sprinkle with green onions.
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