Wednesday, March 12, 2008

Quick Balsamic Chicken

Serves 2


tablespoon olive oil
3/4 cup coarsely chopped onion
2 teaspoons minced garlic
2 skinless, boneless chicken breasts
1 cup diced red or orange bell pepper
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried oregano
2 teaspoons dried thyme
Salt and pepper to taste
1 cup low-salt, nonfat chicken broth

Preheat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add onion and garlic; sautee until onion becomes clear and garlic is aromatic. Sprinkle a pinch of salt on both sides of each chicken breast and brown, cooking about 2 minutes. Add bell pepper, mushrooms, oregano, and thyme before flipping chicken. Once browned, remove chicken and vegetables to a rimmed cookie sheet or baking dish, and finish cooking in the middle of the oven, about 5 to 7 minutes. Meanwhile, add balsamic vinegar to the hot pan and reduce until almost completely evaporated. Add chicken broth and stir to release all the browned bits. Season pan sauce to taste, and once chicken is done, briefly toss in the pan with vegetables and accumulated juices to coat. Serve. You can serve over brown rice, couscous or on top of mixed greens.


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