The balsamic vinegar in this recipe and you can use the regular old affordable supermarket variety provides a sweet and sour base and great depth of flavor to this very quick sauce. This sauce would go nicely on sautéed pork chops or a flavorful fish such as salmon or bluefish as well. This is the recipe I made on Good Morning America to introduce my second cookbook, Sara’s Secrets for Weeknight Meals.
Hands-on time: 15 minutes
Total preparation time: 45 minutes
4 chicken breast halves with the skin but no bone (about 1 1/2 pounds)
Kosher salt and freshly milled black pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup )
1 garlic clove, minced (about 1 teaspoon)
4 plum tomatoes, (about 1 pound) chopped
1/4 cup balsamic vinegar
1 cup canned chicken broth or Chicken Stock (page 000)
2 tablespoons unsalted butter
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken breasts, skin side down. Sauté for 6 minutes or until the skin is nicely browned. Turn the chicken over and sauté for 12 to 14 minutes or until the chicken is just cooked through. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil.
Reduce the heat to medium; add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook until softened slightly, about 3 minutes.
Add the vinegar and broth and simmer for 5 minutes. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.