- 4
- 20 mins
- 60 mins
Ingredients
- 1 - 1TBS vegetable oil
- 1/3 - 1/3 stick of butter
- 4 - 4 (6oz) boneless skinless chicken breasts
- 1/3 - 1/3 Spanish onion, thinly sliced
- 1 - 1 colve of garlic, chopped
- 1 - 1 pint cherry tomatoes, quartered
- 2 - 2 TBS balsamic vinegar
- 2/3 - 2/3 cups red wine
- 1/2 - 1/2 tsp salt
- - Fresh ground black pepper
- 1 - 1 TBS parsley, chopped for garnish
Preparation
Step 1
1) Preheat oven to 350
2) Put oil and buter into a large skillet and place over high heat. Once butter and oil are bubbling, add the chicken breasts to the skillet. Sear on each side until the chicken is golden (about 1 min per side.) Remove to a large baking dish. Repeat with the remaining breasts and set aside.
3) Add the onion and garlic and cook, stirring occasionally, until onions are soft (about 5 minutes.) Add tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a boil then reduce the heat and let simmer for 10 minutes.
4) Pour the balsamic mixture over the chicken and place the pan in the top half oven for 10 minutes, or until chicken has cooked through. Remove from oven, garnish with parsley.