Balsamic Chicken

This chicken was supposed to be marsala.  When I planned out my weekly meals, I shopped for marsala ingredients.  So what happened?  I started getting all my ingredients out and prepping (as you know I always get everything out and prepped before anything goes in a pan).  I grab the mushrooms and open the package so I can give them a rough chop and eeewww, blekh, yuck, slimy. Not words you want associated with beautiful organic mushrooms.  Okay, so trash those, now what? I couldn't make marsala without mushrooms.  After scouring the pantry, I pulled out the balsamic and went with it. 

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