Braised Balsamic Chicken

If you're looking for a flavorful new recipe, this is the one.  This tender, braised chicken breast is absolutely delicious.  The aromas that flowed through my kitchen while this was simmering made it very difficult to wait until it was ready to eat.  I will say that the look of this chicken seems drastically dark, but the flavor of the balsamic vinegar isn't overwhelming as I thought it would be. I felt that the side I chose (green beans and red potatoes) paired perfectly with this dish.  In fact, I made extra beans and potatoes to save for another meal. Give this meal a try, it isn't difficult and doesn't require loads of ingredients that are really random.  I actually chose this recipe because I had every ingredient in my pantry already.

Braised Balsamic Chicken

6 skinless, boneless chicken breast halves

black pepper to taste

1 tsp. garlic salt

2 Tbs. olive oil

1 onion, thinly sliced

½ cup balsamic vinegar

1 (14.5 oz) can diced tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried rosemary

½ tsp. dried thyme

Season the 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. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

 

Green Beans and Potatoes

For this side, I simply cut up approx. 5 or 6 small red potatoes and put them in the bottom of a medium-sized sauce pan. I then opened two cans of unsalted green beans and poured them over the potatoes.  I added garlic salt, onion powder and chicken bouillon powder. I added enough water to cover the beans and potatoes and mixed everything together.  I put them on high heat and brought to a boil.  Once they were boiling, I covered them and let them simmer on low heat until the potatoes were tender.