Chicken with balsamic reduction (Recipe Monday)

Monday, January 27, 2014

For a while I have been wondering how a balsamic reduction is made. I finally googled it, and turns out all you have to do is boil balsamic vinegar. Well that's pretty easy. I also found you could infuse it with almost anything. So I made up a new recipe for this week's Sunday night dinner. Since this was my first time coming up with the recipe, I didn't take any pictures until we ate almost all of it.


Chicken with Balsamic Reduction
1/2 c balsamic vinegar
1/2 lime
2 chicken breasts
2 tsp olive oil
1/4 c white wine
1/2 c grape tomatoes, chopped
1/2 red onion, chopped
1 clove garlic, chopped
fresh basil, chopped


  1. Preheat Oven to 375 degrees.
  2. Balsamic Reduction: In a stainless steel saucepan bring vinegar to a boil.  Reduce heat to low-medium for about 10 minutes.  Squeeze juice from lime into vinegar and then place rind in pot.  Slowly boil for another 5 minutes and remove lime rind. You will want to watch the vinegar closely. The point from where the vinegar turns from a smooth liquid to a syrup happens pretty quickly and then has an opportunity to burn.
  3. When balsamic has been reduced to a syrup, mix with chopped tomatoes, onions and basil
  4. Spray baking dish with oil or cooking spray
  5. Chicken: heat oil in sautee pan with garlic and half the onions.  Sear the chicken on each side for a few minutes until brown.  Place in baking dish.  Pour wine into sautee pan to scrape up the goodies and pour over chicken.  
  6. Bake chicken 10-15 minutes depending on thickness.
  7. Pour balsamic mixture over chicken and bake for another 5 minutes or until chicken is fully cooked.
Writing everything out makes it look harder than it is.  I promise it is really easy.  I'm looking forward to using this balsamic in other Shariously great ways.


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