Prep 15 mins
Cook 20 mins
Serve with mixed greens (I liked a bed of spinach) and roasted potatoes!!
- 4 boneless skinless chicken breast halves
- 4 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups plum tomatoes, cored,seeded and chopped
- Brush chicken with 1 tablespoon vinegar.
- Sprinkle with Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add chicken to oil and saute about 6-7 minutes per side or until browned.
- Remove chicken to platter and keep warm.
- Add remaining 3 tablespoons vinegar to skillet over medium heat and stir to loosen any browned bits from the bottom.
- Add remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Stir in tomatoes and heat through.
- Pour warm vinaigrette over chicken.
Made this for dinner last night and my DH raved about it! I knew I would like it because I love balsamic vinegar but I never know with him.... I made just as posted except I did add abit of italian seasoning to the sauce. Thanks for posting! Made for ZWT 5...
Find a recipe with balsamic vinegar and I am there. The chicken in this dish was just superb and I was impressed with how much flavor the chicken absorbed after soak in the herbed sauce for just five minutes. To make this lighter, I cooked the chicken in olive oil spray and used 2/3rds of the amount of oil in the dressing. For the vinaigrette I had a difficult time finding good Roma tomatoes and recalled another chef having used cherry or grape tomatoes, and decided to follow suit. As much as I loved the chicken, I was disappointed with the sauce. The tomatoes and vinegar were delicious but I found there was too much oil which overpowered the flavor and texture of the sauce. Both the oil and vinegar were top quality so I don't think that was the issue. While I will certainly make the chicken often, my inclination is to tinker with the sauce halving the oil and adding more vinegar and perhaps some crushed garlic. Made for the Safari Supper Club's Spring Spectacular.
This is an excellent recipe. My DSIL who is almost a chef talked me into buying a real expensive bottle of balsamic vinegar (I was happy it was on sale) :). He cooked it down to half of what the bottle had it it and made it into a syrup. He told me that is what REAL balsamic vinegar was suppose to taste like. Boy is it good. So where am I going with this, make sure you use a really good balsamic vinegar. That is what this recipe is all about. The taste is awesome. I really enjoyed it. Thanks Kim127 for posting.