RCI-MT.004.0254.001
Chicken with Tomatoes and Balsamic Vinegar
Chicken with Tomatoes and Balsamic Vinegar from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1/3 cup
- 2 tablespoons
- basalmic vinegar3 tablespoons
- 1/2 cup
- fresh chopped or 1 teaspoon finely minced garlic rosemary1 teaspoonor 1/2 1 can (1 pound 12 ounces) dried rosemary
- crumbled plum tomatoes1 unitdrained
- 3 whole
- 1/4 teaspoon
- cut in half Freshly ground black pepper1 unit
Method
1
Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Add the chicken breasts to the hot oil and cook for 5–6 minutes per side until golden brown and cooked through.
11 minutes
4
Transfer the cooked chicken to a plate and set aside.
1 minutes
5
In the same skillet, add the chopped onions and cook over medium heat for 3–4 minutes until softened, stirring occasionally.
4 minutes
6
Stir in the minced garlic and fresh rosemary, cooking for 1 minute until fragrant.
1 minutes
7
Pour in the balsamic vinegar and scrape the bottom of the skillet with a wooden spoon to release any browned bits.
1 minutes
8
Add the drained crumbled plum tomatoes and chicken broth, stirring to combine.
1 minutes
9
Return the chicken to the skillet, nestling it into the tomato mixture.
1 minutes
10
Reduce heat to medium and simmer for 10–12 minutes until the sauce thickens slightly and the flavors meld.
11 minutes
11
Taste and adjust seasoning with salt and pepper as needed, then serve hot with the sauce spooned over each portion.