|Yes, I made my chicken sauce with pork this time. And?|
Balsamic Shallot Chicken
6 large bone in chicken breasts, skin removed
1 tsp black pepper
1/2 tsp salt
1 TB olive oil
1/4 C chopped shallots
3 cloves garlic, chopped
1 chopped and seeded plum tomato
1 1/2 tsp Red Gold Tomatoes paste
1/2 C fat free chicken broth
2/3 C good quality balsamic vinegar
1/4 C chopped green onions for garnish
Preheat oven to 350 degrees. Sprinkle the chicken with salt and pepper. Heat a large skillet to medium high heat. Add the olive oil to pan. Add chicken, meat side down, cook 7 minutes, flip it and cook another 3 minutes.
Transfer chicken to a jelly roll pan and bake for 20-25 minutes or until done.
Return the pan to medium heat. Add a bit of oil, the shallots and garlic. Saute for 1 minute. Add the tomato paste and tomato. Saute for another minute. Add the broth, bring to a boil, and scrape the bottom to remove the browned bits. Add the vinegar and reduce the heat to medium low. Cook 20 minutes or until this is reduced to about 2/3 a cup. Serve this sauce over the chicken.
Also fantastic with pork chops as you will see here. This is a go-to for me when I want a quick shot of flavor!