Easy Balsamic Chicken

Name: Easy Balsamic Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Chicken Breast (4 small or 2 large boneless skinless chicken breasts); 0 pieces Table Salt (Salt and pepper); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 tbsp Butter (1 tablespoon butter (salted or unsalted is fine)); 4 cloves Garlic (4 garlic cloves (pressed or minced)); 1 piece Sweet Onion (1 sweet onion (halved from root to tip and sliced into ¼-inch slices)); 2 can Tomato (2 14.5-ounce cans diced tomatoes*); ¼ cup Balsamic Vinegar of Modena (¼ cup balsamic vinegar); 1 tsp Granulated Sugar (1 teaspoon granulated sugar (optional)) — optional; 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Dried Basil (1 teaspoon dried basil); 1 tsp Dried Rosemary (1 teaspoon dried, crushed rosemary); ½ tsp Ground Thyme (½ teaspoon ground thyme)

Easy Balsamic Chicken is an American weeknight main course where chicken breasts are browned, then simmered in a sauce of balsamic vinegar, diced tomatoes, garlic, onions, and herbs.

40 minAmerican

Servings4

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Steps

1If using 2 large chicken breasts, slice each piece of chicken into 2 cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.
2Generously salt and pepper both sides of your chicken breasts.
3In a deep 12-inch skillet with a lid heat oil over medium-high heat. Once hot, add chicken breasts to the pan and cook until browned, 3 to 4 minutes. Flip the chicken and repeat with the second side.
4Remove skillet from heat, transfer chicken to a plate and set it aside.
5To the same skillet, add butter. Melt butter over medium heat and then add the garlic and onions. Use a wooden spoon to stir, scraping the bottom of the pan to dislodge any cooked-on bits. Cook for 5 to 8 minutes, stirring occasionally, until the onions are wilted and beginning to soften.
6Add the remaining ingredients, stir to combine, and bring to a simmer. Return the chicken to the pan and nestle it in the simmering liquid. Cover skillet, and cook for 5 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the chicken breast reads 165°F.
7Transfer chicken breasts to a clean plate or cutting board to rest and tent with foil to keep warm. Continue to simmer the sauce uncovered until the onions are softened to your desired level of doneness and the sauce reduces to a thicker consistency, about 3 to 5 minutes. Taste and add salt and pepper if needed.
8Spoon sauce over chicken breasts and serve alongside rice, over egg noodles, or with mashed potatoes. Enjoy!!