Braised Balsamic Chicken

July 1, 2010 § Leave a comment

I’ve been adding dinner posts to my Facebook and twitter as a way to share with my friends, family and followers what I’m up to in the kitchen. I usually accompany the post with a photo of my meal – that is, unless it’s really not that attractive.  I’ll be the first to admit that I am no food photographer and by no means a pro when it comes to plating a meal. Maybe I should start paying more attention to that at restaurants and on the Food Network! Anyway, I had a request to post more recipes, so here’s what we had for dinner last night.

Braised Balsamic Chicken

Boneless chicken breast halves
Fresh ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I like to use red onions for this recipe, but yellow will work as well)
½ cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes (I used halved Italian stewed tomatoes)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ cup red wine (I used a decent Merlot) 

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet at medium to medium-high heat and brown the onion and seasoned chicken breasts.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. If you notice the onions and tomatoes are getting a little overcooked, reduce the heat a little. During the last 5 minutes of cooking, add red wine until reduced.

I served this over a small portion of thin spaghetti and it was delish!


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