Balsamic and Shallot Chicken Breasts

By nanarose

Adam Hickman, Inspired by James Boyce, Cotton Row and Commerce Kitchen, Huntsville, Alabama, Cooking Light

JUNE 2012

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.