Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chicken with Tomato-Balsamic
Pan Sauce
Chicken with Tomato-Balsamic Pan Sauce
About the Recipe
Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don’t have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice.
Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce.
Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.
Recipe by Julia Clancy- EatingWell
Ingredients:
2 8-ounce boneless, skinless chicken breasts
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ cup white whole-wheat flour
3 tablespoons extra-virgin olive oil, divided
½ cup halved cherry tomatoes
2 tablespoons sliced shallot
¼ cup balsamic vinegar
1 cup low-sodium chicken broth
1 tablespoon minced garlic
1 tablespoon fennel seeds, toasted and lightly crushed
1 tablespoon butter
Getting it done:
1. Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
3. Add the remaining 1 tablespoon oil, tomatoes and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add vinegar; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar is reduced by about half, about 45 seconds. Add broth, garlic, fennel seeds and the remaining ¼ teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
Ingredients:
2 8-ounce boneless, skinless chicken breasts
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¼ cup white whole-wheat flour
3 tablespoons extra-virgin olive oil, divided
½ cup halved cherry tomatoes
2 tablespoons sliced shallot
¼ cup balsamic vinegar
1 cup low-sodium chicken broth
1 tablespoon minced garlic
1 tablespoon fennel seeds, toasted and lightly crushed
1 tablespoon butter
Getting it done:
1. Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
3. Add the remaining 1 tablespoon oil, tomatoes and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add vinegar; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar is reduced by about half, about 45 seconds. Add broth, garlic, fennel seeds and the remaining ¼ teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
About the Recipe
Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don’t have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice.
Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce.
Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.
Recipe by Julia Clancy- EatingWell
Nutritional Info
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