Balsamic and Shallot Chicken Breasts

Balsamic and Shallot Chicken Breasts
Balsamic and Shallot Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    (8-ounce) bone-in chicken breast halves, skinned

  • 1

    teaspoon freshly ground black pepper

  • 1/2

    teaspoon salt

  • 1

    tablespoon olive oil, divided

  • 1/4

    cup chopped shallots

  • 3

    garlic cloves, chopped

  • 1

    chopped seeded plum tomato

  • 1 1/2

    teaspoons tomato paste

  • 1/2

    cup fat-free, lower-sodium chicken broth

  • 2/3

    cup balsamic vinegar

  • 1/4

    cup chopped green onions

Directions

1. Preheat oven to 350°. 2. Sprinkle the chicken evenly with pepper and salt. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan. Add chicken, meat-side down; cook 7 minutes or until browned. Turn chicken over; cook 3 minutes. Place chicken on a jelly-roll pan. Bake at 350° for 23 minutes or until done. 3. Return the pan to medium-high heat. Add remaining oil, shallots, and garlic; sauté for 1 minute, stirring constantly. Add tomato and tomato paste; sauté for 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add vinegar; reduce heat to medium-low, and cook 20 minutes or until reduced to 2/3 cup, stirring occasionally. Serve sauce with chicken. Sprinkle with green onions.

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