Thursday, February 21, 2008

Braised Balsamic Chicken

4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tbsp brown sugar
1 tbsp cornstarch

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. I usually remove the chicken and tomatoes and then add the brown sugar and cornstarch to the balsamic liquid and simmer until reduced.

4 servings.


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