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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Balsamic Tomato Skillet Chicken Recipe

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This recipe for Balsamic Tomato Skillet Chicken is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breast, patted dry
Salt and black pepper, to taste
1 tablespoon vegetable or olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can Redpack or Red Gold Petite Diced Tomatoes, drained
1/2 cup chicken broth or stock
2 tablespoons balsamic vinegar
1 tablespoon unsalted butter
1 tablespoon chopped fresh basil
Directions:
Directions:
If necessary, pound chicken breast to 1/2 inch thick. Lightly sprinkle with salt and pepper.
In a large skillet, heat the oil. Once hot, add the chicken top side down. Cook 5 minutes or until golden brown.
Flip and cook until golden brown and internal temperature reaches 165F degrees, about 10 minutes. Transfer to a plate and cover loosely with foil.
If skillet is dry, add a little more oil. Add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Add the tomatoes, broth, and vinegar. Bring to a simmer. Simmer for 5 minutes or until the mixture thickens and the liquid has mostly evaporated. Taste and add up to 1/2 teaspoon salt.
Remove from the heat and stir in the butter until melted. Add the basil and any clear juices accumulated from the chicken. Taste and adjust for salt. Add the chicken and serve immediately.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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