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All Recipes » Poultry Recipes » Braised Balsamic Chicken () 3 Vote(s)
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Senior Member

Posts: 330
February 2004

Braised Balsamic Chicken Tue, 10 February 2004 19:28
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
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

Season chicken breasts with ground black pepper and garlic salt.

Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in a saucepan until sauce is simmering. Simmer for about 15 mins from defrosted or until chicken is cooked through.

[Updated on: Tue, 10 February 2004 20:56]

Senior Member

Posts: 337
February 2004

  Re: Braised Balsamic Chicken Wed, 11 February 2004 00:17
4 stars! Could easily be upgraded to 5 stars...the chicken was a completely cooked to begin with so it overcooked during reheat and was a little dry. The sauce was so good! This is a keeper!
Senior Member

Posts: 213
February 2004

  Re: Braised Balsamic Chicken Thu, 19 February 2004 19:40
I hate vinegar and you can really taste it in this recipe, so I couldn't eat it. If there's a way to make it w/o the vinegar I might like it.

Posts: 52
Location: Snohomish, WA
February 2004

  Re: Braised Balsamic Chicken Fri, 04 June 2004 13:02
Liked this a lot. In regard to "no vinegar" comment, that is what the recipe is... Its a vinegar based dish. Balsamic Vinegar. 4 Stars
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