Balsamic Chicken
Balsamic Chicken with Tomatoes
Ingredients
6-7 chicken tenders
2-3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon crushed red chili peppers (add more if you'd like more heat)
1 1/2 pints cherry tomatoes, sliced in half
6 medium sized garlic cloves, minced/put through garlic press
Kosher salt and pepper to taste
Method
1. Heat the pan over medium-heat and add the olive oil and butter and cook until the butter is bubbling.
2. Add the chicken tenders, making sure none of them touch each other. Cook for about five minutes or until browned, then flip and do the same on the other side.
3. Making sure there is enough oil/butter mixture in the pan (add a bit more oil if needed), add the garlic and cook until quite fragrant and beginning to brown.
4. Add the balsamic vinegar and tomatoes and turn the heat down to a fairly low setting, cover and cook for about five minutes. You may also add the dried red chili peppers, salt and pepper at this point.
5. Turn the chicken to coat in the vinegar and then remove the pieces and set aside. (Make sure the chicken is totally cooked through!)
6. Turn the heat to high and reduce the vinegar/tomato sauce by about half or until desired consistency.
Serve immediately, spooning the tomatoes and balsamic sauce over the chicken pieces on each plate.
--Rachel
Ingredients
6-7 chicken tenders
2-3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon crushed red chili peppers (add more if you'd like more heat)
1 1/2 pints cherry tomatoes, sliced in half
6 medium sized garlic cloves, minced/put through garlic press
Kosher salt and pepper to taste
Method
1. Heat the pan over medium-heat and add the olive oil and butter and cook until the butter is bubbling.
2. Add the chicken tenders, making sure none of them touch each other. Cook for about five minutes or until browned, then flip and do the same on the other side.
3. Making sure there is enough oil/butter mixture in the pan (add a bit more oil if needed), add the garlic and cook until quite fragrant and beginning to brown.
4. Add the balsamic vinegar and tomatoes and turn the heat down to a fairly low setting, cover and cook for about five minutes. You may also add the dried red chili peppers, salt and pepper at this point.
5. Turn the chicken to coat in the vinegar and then remove the pieces and set aside. (Make sure the chicken is totally cooked through!)
6. Turn the heat to high and reduce the vinegar/tomato sauce by about half or until desired consistency.
Serve immediately, spooning the tomatoes and balsamic sauce over the chicken pieces on each plate.
--Rachel