I lived in a sorority house for 3 years and the most common dinner item on the menu was chicken: baked chicken, chicken strips, chicken with mystery sauce... basically anything boring was fair game. Needless to say, when I graduated and moved out on my own I rarely made chicken for myself. Until now! I understand the nutritional value or chicken as a lean protein, but just because I want to eat healthy doesn't mean I can't have fun, right?
I don't have an exact recipe for this Balsamic Chicken. I found a few guide recipes through the Whats Cooking message board on The Nest. This recipe turned out moist, tender and full of flavor. Enjoy!
-4 boneless, skinless chicken breasts
-2 cloves garlic, minced
-1/2 C. baby portabella mushrooms, quartered
-1/2 red onion, diced
-2- 3 roma tomatoes, diced
-1 1/2 C. Balsamic Vinegar
-Heat 1 Tbsp. EVOO in large saute pan over medium heat. Add garlic and cook till fragrant (about 30 seconds) stirring constantly. Set garlic aside.
-Add onion and mushroom to pan and cook until softened, about 6 minutes. Set veggies aside, with garlic.
-Add 1/2 C. Balsamic to pan and bring to rolling boil over medium-high heat.
-Add chicken breasts to pan and simmer for about 5 minutes. Turn chicken over and continue cooking an additional 3-4 minutes.
-Add additional 1 C. Balsamic Vinegar, garlic, mushrooms, tomatoes, and onion.
-Let chicken simmer with veggie mixture until cooked through. Place chicken on a plate and keep warm.
-Reduce Balsamic and veggie mixture until thickened and equal to 1/2 C. liquid.
-Plate chicken, cover with 3 Tbsp. sauce mixture. We topped our chicken with 2 Tbsp. creamy goat cheese. So delicious!