Don't you just love it when an accidental recipe turns out so wonderful? This comes together pretty quickly but make sure you take the few minutes to make sure the balsamic reduces, it will make a difference.
TO PRINT RECIPE CLICK HERE
INGREDIENTS:
- 4 thin chicken cutlets
- ½ large onion, sliced
- 2 garlic cloves, diced
- 2 T olive oil
- 1 C chicken broth
- ½ C balsamic vinegar
- 1 T butter
- 2 T parsley, freshly chopped
- Salt and pepper
DIRECTIONS:
- Season chicken w/ salt and pepper.
- Heat 2 T oil in large skillet over medium heat. Cook chicken 2-3 minutes per side, until golden brown. Remove from heat. (chicken does not need to be cooked through at this point)
- Add onions. Cook until mostly softened, about 3 minutes, stirring often. Add garlic and cook 1 minute more.
- Add broth and balsamic. Using a rubber spatula, scrape up all the yummy bits from the bottom of the pan. Bring to a bubble and allow mixture to reduce by half.
- Add chicken (and the juices that may have rendered out) back to the pan. Cook until chicken is no longer pink in the middle. Turn several times to coat in sauce.
- Add 1T butter to pan to finish the sauce. Top with chopped parsley.
TIP: Using chicken cutlets such as Perdue Perfect Portions saves the time
and work of flattening out a chicken breast
Love chicken and balsamic. I have to give this a try! We're featuring chicken at Saturday Dishes. I'd love it if you came over with this recipe.
ReplyDeletewww.tumbleweedcontessa.com
Wishes for tasty dishes,
Linda
Visiting via Call Me PMc - I pinned this. It looks delicious and we are always looking for another way with chicken.
ReplyDeleteAlways have balsamic and chicken on hand- pinning for later!
ReplyDeleteThanks for linking this to Saturday Dishes. The best recipes come out of desperation. We're featuring pumpkin dishes tomorrow. Hope to see you there.
ReplyDeleteWishes for tasty dishes,
Linda @ Tumbleweed Contessa
www.tumbleweedcontessa.com