Balsamic Glazed Chicken Breast
- 3 tablespoons vegetable oil
- 1 stick butter
- 12 (6-ounce) boneless skinless chicken breasts
- 1 Spanish onion, thinly sliced
- 4 cloves garlic, chopped
- 2 pints cherry tomatoes, quartered
- 6 tablespoons balsamic vinegar
- 2 cups red wine
- 2 teaspoons salt
- Freshly ground black pepper
- 3 tablespoons parsley, chopped for garnish
Preheat the oven to 350 degrees F.
Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.
More Recipes and Ideas:
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette, Balsamic Glazed Chicken Wings, Orange Glazed Chicken Wings, Dinner Parties Recipes, White Chicken Chili Recipes, Chicken and Rice Recipes, Chicken Alfredo Recipes, Italian Pizza Recipes, Cannoli
Thank you! your flag was submitted.