Balsamic Glazed Chicken With Spring Onion Mash

READY IN: 30mins
Recipe by Noo8820

A very simple recipe for those who love balsamic vinegar.

Top Review by rosie316

Yummo for dinner... a real winner!!! This was a great way to use up some of the B/S chicken breasts that hubby brought home a month ago (they've been wallowing in the freezer forever). I wasn't sure what "natural" yogurt was, so I used plain old, regular yogurt (not Greek, or anything out of the norm). It was truly delightful! P.S. My alterations were that I cut down the sugar to 2 TBLs. I used "Russet" potatoes for the mash (and they were fine), and I used "scallions", rather than "spring onions" (I know that there is a slight difference, but I couldn't find them in the grocery store). Thanks for posting. (Made for PRMR)<br/>P.S. It may be helpful for others to know the difference between "tomato puree", "tomato concentrate" and "tomato sauce"... Thanks again, hun! :)

Ingredients Nutrition

Directions

  1. Heat oil in a large frying pan, then brown chicken breasts for 2 minutes on each side. Remove from the pan and keep warm.
  2. Add the balsamic vinegar, sugar and tomato puree to the pan; then simmer, stirring, until the sugar has dissolved.
  3. Put the chicken breasts back into the pan, then simmer for about 15 minutes, turning the chicken occasionally.
  4. Meanwhile cook the potatoes until tender, then mash with butter, yogurt and spring onion.
  5. Serve the chicken in slices on a bed of mash, drizzled with the balsamic sauce.

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